Strawberry Shortcake

I love this shortcake recipe for a perfect compliment to sweet, ripe strawberries.  Not too sweet, just the right tang.  Again, compliments of Betty Crocker.

1 quart strawberries, sliced
1 cup sugar
1/3 cup shortening
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Sweetened whipped cream
Mix strawberries with 1 cup sugar; let stand 1 hour.

Heat oven to 450 degrees.  Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs.  Stir in milk just until blended.  Gently smooth dough ino a ball.  Knead 20-25 times.  Roll to 1/2 inch thickness; cut with floured 3 inch cutter.  Place about 1 inch apart on ungreased cookie sheet. 
Bake until golden brown, 10-12 minutes.  Split crosswise while hot.  Fill and top with cream and strawberries.                                                              
                                                                                            6 servings