whipping cream, whipped
lemon, rind and juice only
In bowl, sprinkle fruit with 2 tablespoons of the sugar and lemon juice; toss to mix well and set aside.
LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour.
In bowl, stir together flour, sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed.
With fork, blend in soured milk to make soft dough - Don't overmix.
Turn out dough onto lightly floured surface; knead 6-8 times.
Roll out or pat dough to 1/2 inch thickness.
Using floured 3 inch round cutter, cut out 6 biscuits; sprinkle lightly with more sugar.
Bake on greased baking sheet in 425 oven for 12-15 minutes or until tops are browned.
Let cool until warm; cut in half horizontally.
Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish.
Stir strawberry puree with remaining sugar; spoon over fruit mixture.
Top with dollop of whipped cream, then biscuit tops - Garnish with more cream and remaining fruit.