Categories: Desserts, Fruits/nuts 
      Yield: 8 servings 
  
      1 qt Strawberries 
    1/3 c  Sugar 
      1 tb Lemon juice 
  1 1/2 c  Heavy cream 
           Buttermilk Biscuit Dough 
           -(RECIPE Follows) 
      2 tb Buttermilk 
      2 tb Sugar 
      2 tb Soft butter 
 
--------------------------BUTTERMILK BISCUIT DOUGH-------------------------- 
  1 1/2 c  All-purpose flour 
    1/2 c  Cake flour 
    1/2 ts Salt 
      2 ts Baking powder 
    1/2 c  Cold unsalted butter 
    3/4 c  Buttermilk or heavy cream 
           - (or more) 
  
  PLACE BERRIES in a colander and quickly rinse under running cold water. 
  Pour on a tray lined with several thicknesses of paper towel to drain for 5 
  minutes. Hull the strawberries with the point of a stainless-steel paring 
  knife, then slice into a bowl. Sprinkle with sugar and lemon juice, then 
  set aside, covered, at room temperature for an hour or two. Whip the cream 
  (add a couple tablespoons of sugar, if you like) until it holds a soft 
  peak. Cover and refrigerate. Preheat the oven to 450F; set rack in middle 
  level. Prepare biscuit dough. For a large shortcake, pat the dough into a 
  9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, 
  pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits 
  with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. 
  Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, 
  until well risen and golden. Check the center of the large shortcake with a 
  toothpick to make sure it is baked through: If the pick emerges with dough 
  still clinging to it, lower temperature to 350F and bake another 5 minutes. 
  Slide the large shortcake onto a platter immediately after it is baked. Use 
  a sharp, serrated knife to slice through the middle, making two layers. 
  Slide the edge of a cookie sheet between the two layers and lift the top 
  layer off. Butter the bottom layer and pour all but 1/2 cup of the 
  sweetened berries on. Slide the top back on and pour the remaining berries 
  over the top. Split the small shortcakes in the same way and place the 
  bottoms on individual dessert plates. Butter them and top with about 1/3 
  cup of the berry mixture. Replace tops and pour a tablespoon or so of the 
  remaining berries over the top. Serve immediately. Pass the cream in a bowl 
  for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE 
  FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub 
  in the butter by hand or with a pastry blender until the mixture is mealy. 
  Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently 
  until the dough begins to hold together. (If the dough is dry, add more 
  buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously 
  with flour and scrape the dough onto it. Fold the dough over on itself two 
  or three times. Use the dough immediately for shortcakes, following the 
  instructions above. Use this recipe to make a large shortcake or eight 
  small ones. This same dough is used as the topping in cobbler recipes.