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TO MAKE SHORTCAKE:
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Preheat oven to 450 degrees.
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Mix dry ingredients together.
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Add shortening and mix with fingers until crumbled and mealy.
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Stir in buttermilk to make a semi-stiff dough.
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Divide in half.
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Place half in a buttered and floured 8-inch cake pan.
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Press dough into bottom of pan.
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Butter the top of the dough and place the other half of the dough on top.
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Press dough flat again.
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Bake for 15 minutes and lower heat to 325 degrees.
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Bake 20 to 25 minutes longer.
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Remove from pan and cool on a rack for an hour.
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Split layers in 2.
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STRAWBERRY SAUCE:.
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Bring the berries, sugar, and water to a boil.
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Stir in, carefully, the cornstarch mixture and boil until thick.
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Remove and chill in refrigerator until cold.
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SWEETENED WHIPPED CREAM:.
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Whisk ingredients together until soft peaks are formed.
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TO ASSEMBLE CAKE:.
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Place bottom layer of shortcake on a decorative cake plate.
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Pour a third of the strawberry sauce on top of the bottom layer.
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Spread a third of the whipped cream over the sauce.
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Place the second layer of shortcake on top.
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Add a third of the sauce on top of the 2nd layer.
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Pipe whipped cream on top in a decorative fashion.
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Top with remaining sauce and garnish with fresh strawberries.
