How to bake Shortcake?

Position a rack in the center of the oven. Preheat the oven to 425°F. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add the cream, stirring with a fork until the dough clings together. Place the dough on a lightly floured surface, flour your hands, and knead until just manageable, 6 to 10 strokes. Do not over-knead; the dough will still be rough. Sprinkle lightly with flour and pat out ¾ inch thick, about a 9- by 6-inch rectangle. Using a floured 3-, 2½-, or 2-inch biscuit cutter, press straight down to cut out the dough. Reroll and cut out the remnants. Place the biscuits on an ungreased baking sheet, an 8- by 1½-inch round baking pan, or cast-iron skillet. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool for 5 minutes. Split the shortcakes in half horizontally. Place the bottoms on serving plates, spoon about ¼ cup berries over top, and top with a dollop of whipped cream. Place the biscuit tops over the berries. If desired, top with more whipped cream and spoon additional berries over top. Serve at once.

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