Old Fashioned Strawberry Shortcake

ingredients

3 pints fresh strawberries, sliced
1/4 cup honey
4 tsp. lemon juice

2 cups all-purpose flour
2 Tbsp. sugar
3-1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
1/4 cup shortening
1/4 cup sour cream
1/4 - 1/2 cup milk

3 Tbsp. soft butter
2 cups whipping cream, plain or whipped, or French Cream*

method

Combine strawberries, honey and lemon juice in medium bowl. Let stand at room temperature at least one hour.

For shortcake: Preheat oven to 400° F. Combine dry ingredients together in medium bowl or food processor. Add 1/4 cup butter and shortening, working them thoroughly into flour mixture.Lightly mix in sour cream with fork. Add just enough milk to make a soft dough.

Roll out dough to 3/4 inch thickness on a lightly floured surface (circle will be 6 to 7 inches). Spread with remaining butter. Fold dough over (it will be about 1-3/4 inches thinck). Divide in half. For 4-inch biscuits, roll 3/4 to 1 inch thick and cut or pat into 4 rounds. To make 3-inch rounds, roll dough 5/8 to 3/4 inch thick.

Place biscuits on ungreased cookie sheet and prick with fork. Bake 20 minutes or until golden.

While still hot, split in half. Place on serving plates. Drain berries, reserving juice and use about 1/3 of the berries to fill centers. Cover with second biscuit layer and spoon remaining berries and juice over tops. Serve warm with whipping cream or French Cream*.

*French Cream: 1 part sour cream, 2 parts whipping cream. Combine in saucepand and heat to 110° F. Place in bowl or crock and allow to stand at room temperature overnight or until thickened. Refrigerate for up to 2 weeks.

4 - 6 servings (4-4" or 6-3" biscuits)

Adapted from Best of Bon Appetit