For 6 large strawberry shortcakes, you'll need:
1 pint of strawberries, hulled, washed, sliced in half
2 cups flour
3/4 to 1 cup cold milk
1/2 cup butter
2 tblsp sugar
1 tblsp baking powder
pinch of salt
Hull, wash, and slice strawberries in half. Sprinkle a bit of sugar over berries and put in fridge to chill.
In a mixing bowl, add 2 cups flour, 2 tblsp sugar, 1 tblsp baking powder, and a pinch of salt. Cut butter into chunks, or add butter to dry ingredients and mash them with a fork. Start with 3/4 cup cold milk and mix into dough. If it's still too dry, add in a bit more milk until all the flour is incorporated. The dough shouldn't be smooth, you just don't want excess flour.
Put the dough on a cutting board and flatten to about 1-inch thick. Then cut with a biscuit cutter or upended glass. I usually get about half a dozen 3-inch-sized biscuits from this amount.
Bake in oven at 400 degrees for about 10 to 15 minutes until golden.
Break biscuit in half and fill with whipped cream and strawberries.
Read more: http://wanderingchopsticks.blogspot.com/2007/06/strawberry-shortcake.html#ixzz1ytyAIVGo