Combine first 3 ingredients; cut in shortening and
butter with pastry blender until mixture is crumbly.
Sprinkle cold water (1 tbs. at a time) evenly over surface;
stir with a fork until dry ingredients are moistened.
Shape into a ball. Roll dough to 1/2" thickness
on a lightly floured surface; sprinkle with sugar.
Cut into 24 rounds using 2 1/2" biscuit cutter,
and place on a lightly greased baking sheet.
Bake at 425F for 10 min.
Remove pastry rounds to wire racks to cool.

Spoon one-half of strawberries evenly over
12 pastry rounds; top with remaining pastry
rounds and strawberries. Pipe or dollop with
sweetened whipped cream.
Garnish, if desired. Yield: 12 servings.