4 to 6 servings (4 four inch or 6 three inch biscuits)

3 pint boxes fresh strawberries, sliced
1/4 cup honey
4 teaspoons lemon juice
2 cups sifted flour
2 tablespoons sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup shortening
1/4 cup sour cream
1/4 to 1/2 cup milk
3 tablespoons soft butter
2 cups whipping cream, plain or whipped, or French Cream

Combine strawberries, honey and lemon juice in medium bowl. Let stand at room temperature at least one hour.

For shortcake: Preheat oven to 400 degrees. Sift dry ingredients together in medium bowl or food processor. Add 1/4 cup butter shortening, working them thoroughly into flour mixture. Lightly mix in sour cream with fork. Add just enough milk to make soft dough.

Roll out 3/4 inch thick on lightly floured surface (circle will be about 6 to 7 inches). Spread with remaining butter. Fold dough over (it will be about 1 3/4 inches thick). Divide in half. For 4 inch biscuits roll 3/4 to 1 inch thick and cut or pat into 4 rounds (use a 2 pound coffee can as a guide if cutter is unavailable). To make 3 inch rounds, roll dough 5/8 to 3/4 inch thick. Place biscuits on ungreased cookie sheet and prick with fork. Bake 20 minutes or until golden. While still hot, split in half. Place on serving plates.

Drain berries, reserving juice, and use about 1/3 of berries to fill centers. Cover with second biscuit layer and spoon remaining berries and juice over tops. Serve warm with whipping cream or French Cream.