Strawberry Shortcakes

Set aside 10 whole strawberries for garnish. Slice remaining berries into a bowl and sprinkle with 2 tablespoons sugar; refrigerate.

Preheat oven to 450 degrees. In a large mixing bowl, stir together flour, baking powder, salt and 2 T. sugar. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in flour mixture; add milk all at once. Stir with a fork just until the dough clings together.

Form dough into a ball and turn out onto a lightly floured surface. Knead dough gently about 12 times until smooth. With hands or a rolling pin, pat or roll dough to ½ inch thickness. With a floured 2½ inch round cookie cutter, cut out biscuits. Transfer to an ungreased baking sheet, placing them about 1 inch apart. Re-roll dough scraps and cut out remaining biscuits.

Bake biscuit shortcakes in preheated oven for 10-12 minutes until golden brown. Remove from baking sheet and cool on wire racks until just warm. Split shortcakes crosswise in half. 

In a small bowl with mixer at medium speed, beat cream with vanilla extract until soft peaks form. Spread whipped cream on each shortcake bottom; top with some sliced berries and the second shortcake half. Divide remaining whipped cream and berries on top of shortcakes; garnish with a whole strawberry.