Combine strawberries and sugar; stir gently and chill 1 to 2 hours.
Preheat oven to 425° F. Line a baking sheet with parchment paper, then set aside.
Combine flour, baking powder and salt in a large mixing bowl, stirring well. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Gradually add buttermilk and vanilla, stirring until dry ingredients are moistened.
Turn dough out onto a floured surface, and knead 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on greased baking sheet. Sprinkle tops of shortcakes with sugar.
Bake at 425° F. for 12 minutes, or until shortcakes are lightly browned. Spoon sliced strawberries on top of shortcakes. Top with whipped cream, if desired.
Combine strawberries and sugar; stir gently and chill 1 to 2 hours.
Preheat oven to 425° F. Line a baking sheet with parchment paper, then set aside.
Combine flour, baking powder and salt in a large mixing bowl, stirring well. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Gradually add buttermilk and vanilla, stirring until dry ingredients are moistened.
Turn dough out onto a floured surface, and knead 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on greased baking sheet. Sprinkle tops of shortcakes with sugar.
Bake at 425° F. for 12 minutes, or until shortcakes are lightly browned. Spoon sliced strawberries on top of shortcakes. Top with whipped cream, if desired.
