Strawberry Shortcake

Strawberries are all over the farmers markets this week--go get some!  Look for pesticide-free berries (unfortunately, they're not fungicide-free).  This is the biscuit-style shortcake I make every year, without a recipe.  Therefore, the measurements are approximate.  Use your judgment, but by all means, err on the side of too much!

3 cups flour
1/2 cup butter (1 stick), softened
1/4 cup shortening (Spectrum is non-hydrogenated)
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk, more or less

6 pints strawberries, washed, hulled, sliced
1/2 cup sugar
(1/2 tsp vanilla)

1 pint heavy cream
2 Tbsp powdered sugar

Put the dry ingredients into a bowl.  Cut in the butter using a pastry blender or fork.  Gradually toss the mixture as you pour in the buttermilk, slowly.  Add enough buttermilk to make a dough that is not sticky.  Press it into a 9-inch round or square pan.  (Or use a drinking glass to cut the rolled-out dough into 1/2-inch biscuits and put them, double-decker, into the pan.  Bake at 350 degrees til golden but not dry--about 15 or 20 minutes.

Meanwhile, macerate half the strawberries in a bowl with sugar.  Add the other sliced strawberries and vanilla, and stir.  Whip the heavy cream in a chilled bowl, adding powdered sugar toward the end.

Cut wedges of the warm biscuit (or separate the tops and bottoms) and place on a plate.  Top with lots of strawberries and their juice, then pile on the whipped cream. 

Remember, this only happens once a year!