Strawberry Shortcakes

6 servings

4 cups strawberries, sliced
1/2 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Stick of butter or margarine, softened

Preheat oven to 450 degrees. Mix strawberries and sugar. Let stand for 1 hour until strawberries are juicy. Cut shortening into flour, 2 Tbsp. sugar, baking powder, and salt in medium bowl, using a pastry blender, until mixture looks like fine crumbs. Place dough on lightly floured surface and smooth into a ball. Knead 20-25 times. Roll until 1/2 inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes until golden brown. Split shortcakes horizontally in half while hot and spread butter on the split sides. Fill with strawberries and replace the tops. Top with strawberries and sweetened cream, if desired.