Servings: 6

1¾ C flour 1¾ C flour
¼ C plus 1 t sugar ¼ C plus 1 t sugar
1 T baking powder 1 T baking powder
½ t salt ½ t salt
1 C heavy cream 1 C heavy cream
2 pints strawberries, sliced 2 pints strawberries, sliced
½ C sugar or to taste ½ C sugar or to taste
2 T lemon juice 2 T lemon juice
Heavy cream for whipping Heavy cream for whipping
1 T confectioners' sugar for whipped cream 1 T confectioners' sugar for whipped cream

Preheat oven to 400°. Grease 9-inch metal pie plate or round cake pan with butter.
Shortbread biscuit: Sift flour, ¼ C sugar, baking powder and salt into medium mixing bowl. Gradually pour in the cream while tossing the mixture lightly with a fork, just until the dough comes together. Dough should be lumpy, don't overwork. Turn dough into the greased pan and gently pat it evenly with fingers to fit in pan. Sprinkle top with remaining teaspoon of sugar (or a non-melting sugar).
Bake shortcake about 30 to 35 minutes, until top is golden brown and edges are crisp. Cool slightly then transfer to a serving plate.
Toping: Combine strawberries, sugar, lemon juice. Cover and macerate at room temperatuure for about 20 minutes. The fruit will begin to release juices.
Whipped cream: Beat cream and confectioners sugar with eledtric mixer until soft peaks form.
To serve: Cut shortcake into wedges and plate. Top each wedge with strawberries and juices then dollop with whipped cream.