The classic dessert par excellence to prepare during the local strawberry season.
Put the strawberries in a bowl and sprinkle lightly with sugar. Let stand while preparing the biscuits. This can be done ahead of time and stored in the refrigerator.
In a cold bowl, with a cold whip, whip the cream until traces of whip appear. Add icing sugar whip a few second until blended not more. Reserve in the refrigerator.
Set the oven rack in the lowest third of the oven. Preheat the oven at 450°F
Mix flour, salt, sugar and baking powder in a medium bowl or in a food processor.
Add shortening and butter and mix with dry ingredients with a pastry blender or with a few pulses in food processor until crumbly.
Blend in milk with a fork or pour milk in food processor while motor is running. Stop proceeding as soon as mixture is blended.
Place dough on a generously floured surface, knead a few times until dough forms a ball.
On a floured surface, roll dough ¾ inch thick, cut in about 2 ½ inches rounds with a cutter dipped in flour and place biscuit on ungreased cookie sheet. Do not twist cutter in the dough. Scrap can be pressed together and cut in rounds once. Brush top of biscuits with melted butter.
Bake for 15 to 20 minutes until golden and cool to room temperature on a rack before filling.
Cut the biscuit in half and fill with sweetened strawberries or sauce and whipped cream. If desired you can top the biscuit with more strawberries and cream.