Old Fashioned Shortcake

• 1 quart fruit
• 13 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 cups heavy whipping cream
• 2 tablespoons buttermilk
• 2 tablespoons sugar
• 2 tablespoons butter softened
• 1 1/2 cups flour, all-purpose
• 1/2 cup cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter
• 3/4 cup buttermilk

1. Preheat the oven to 450F (230C); set rack in middle level.
2. Prepare biscuit dough.
3. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.
4. For individual shortcakes, pat dough into a 6x12 inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.
5. Transfer to a parchment-lined cookie sheet.
6. Paint tops with buttermilk.
7. Sprinkle with sugar.
8. Bake for 10 to 15 minutes, until well risen and golden.
9. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F (180C) F and bake another 5 minutes.
10. Slide the large shortcake onto a platter immediately after it is baked.
11. Use a sharp, serrated knife to slice through the middle, making two layers.
12. Slide the edge of a cookie sheet between the two layers and lift the top layer off.
13. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on.
14. Slide the top back on and pour the remaining berries over the top.
15. Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
16. Butter them and top with about 13 cup of the fruit mixture.
17. Replace tops and pour a tablespoon or so of the remaining berries over the top.
18. Serve immediately.

fruit, sugar, lemon juice, heavy whipping cream, buttermilk, sugar, butter, flour, cake flour, salt, baking powder, butter, buttermilk

Taken from recipeland.com/recipe/v/old-fashioned-shortcake-44508 (may not work)