Strawberry Shortcake

For the filling:
Put 1 cup of the strawberries into a bowl and sprinkle with sugar mashing lightly. Stir in the remaining berries and let them stand for 1 hour at room temperature. In a mixing bowl using an electric mixer, whip the cream with the sugar until it thickens to your liking. Refrigerate until serving.

For the biscuits:
Heat oven to 400°F. Have a cookie sheet standing by.

Mix flour, 1/4 cup sugar, baking powder and salt in a large bowl. Gradually add cream, tossing with a fork until clumps form. Press clumps into a smooth ball. Shape dough into a 6 inch log. Cut the log into biscuit sized slices and place on an un-greased cookie sheet. Sprinkle with remaining 2 teaspoons sugar and bake for 15 minutes or until tops and bottoms are light golden brown. Remove from oven.

Remove shortcakes to a wire rack and cover with a kitchen towel. Cool at least 10 minutes.

To serve, horizontally slice biscuits in half with a serrated knife. Put bottom halves on plates and spoon about 1/4 cup berries and juice and 1/4 cup whipped cream over each. Replace tops. Spoon on remaining berries and cream.