Layered Strawberry Shortcake

LAYERED STRAWBERRY SHORTCAKE

4 cups fresh strawberries, sliced
1/2 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/3 cup shortening
3/4 cup buttermilk
2 Tblsp butter, melted
1 cup heavy whipping cream
1/4 cup honey

In a small bowl, combine strawberries & sugar; cover & refrigerate until serving.

In a large bowl, combine the flour, baking powder, salt & baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.

Divide dough in half. On two parchment paper lined baking sheets, gently pat each portion into an 8 inch circle; brush with butter. Bake at 400° for 13 to 15 minutes or until golden brown. Remove to wire racks to cool.

In a large bowl, beat cream until it begins to thicken. Add honey; beat until stiff peaks form. Place one shortcake on a serving platter; layer with half of the strawberries & whipped cream. Top with remaining shortcake, berries & cream. Serve immediately. Refrigerate leftovers.
 
Makes 8 servings.

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