Gently combine sliced strawberries in bowl with 1/2 cup granulated sugar.
Let sit for an hour or so to draw out the juices.
!Biscuits:
Preheat oven to 475 degrees.
Mix and sift flour, Bakewell Cream, baking soda, 2 tablespoons sugar and salt.
Add shortening and mix together with pastry blender.
Add milk all at once, and stir quickly with a fork.
(Some flours may require a little more liquid to make a nice soft dough.)
Turn out on a floured board and knead 5 or 6 times.
Roll or pat dough to 1/2 inch or 3/4 inch thickness.
Cut 8-10 biscuits with biscuit cutter.
Brush with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.
Bake at 475 degrees for 5 minutes.
Turn off heat and leave in oven for 5 - 10 minutes until golden brown.
Split each biscuit in half and place a pat of butter in the middle.
!Whipped Cream:
Whip cream, powdered sugar and vanilla until stiff peaks form.
Assemble strawberry shortcakes by layering berries and whipped cream inside and on top of the biscuit.