Ingredients

Filling and Finishing:
1 quart strawberries
1/3 cup sugar
1 tablespoon lemon juice

Whipped cream:
1 1/2 cups heavy cream

Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar

1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream

2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter

Directions

Place the berries in a colander and
quickly rinse them under running cold water. Pour them on a pan or tray lined with
several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the
point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the
sugar and lemon juice, then set aside, covered at room temperature for an hour or two.

Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft
peak, cover and refrigerate.

Preheat the oven to 450 degrees and set rack in the middle level.

In a food processor combine the self-rising flour and sugar and pulse to mix. Add the
butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and make a well in the center. With a fork stir in
the buttermilk, being careful not to over work the dough. Let the dough stand for a
minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough
out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less
sticky.

For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet.
For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8
(3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined
cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10
to 15 minutes, until well risen and golden brown. Check the center of the large shortcake
with a toothpick to make sure it has baked through. If the pick emerges with dough
clinging to it, lower temperature to 350 degrees and bake another 5 minutes.

Slide the large shortcake onto a platter immediately after it is baked. Use a sharp,
serrated knife to slice through the middle, making two layers. Slide the edge of a cookie
sheet between the two layers and lift the top layer off. Butter the bottom layer and pour
on all but 1/2 cup of the berries. Slide the top back on and pour the remaining berries
on the top. Split the small shortcakes in the same way and place the bottoms on
individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace
tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a
bowl for the guests to help themselves.