Easy Strawberry Shortcake

Directions

1. In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving.
2. For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.
3. Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown.
4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.
5. In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.