Strawberry Shortcakes

• 4 pints strawberries, lightly rinsed, hulled and halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 2 cups heavy (whipping) cream
• 1 tablespoon sugar
• 6 shortcakes (see recipe below), for serving
• 6 whole strawberries, for garnish
• 2 cups self-rising flour
• 2 1/2 tablespoon sugar
• 1/8 teaspoon salt
• 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
• 3/4 cup milk
• 2 tablespoon heavy (whipping) cream

1. 1. Preheat the oven to 400u0b0F. Grease a baking sheet.
2. 2. Combine the flour, sugar and salt in a bowl.
3. 3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
4. 4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
5. 5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
6. 1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
7. 2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
8. 3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.

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Taken from www.epicurious.com/recipes/food/views/strawberry-shortcakes-242601 (may not work)