Strawberry Shortcakes

Strawberry Shortcakes
(makes 6 shortcakes)
For the strawberries:
1 quart strawberries
1/4 cup sugar
juice from 1/2 lemon
For the shortcakes:
 2 cups flour
pinch of salt
3 Tablespoons sugar
3 teaspoons baking power
1 stick butter (8 tablespoons) at room temperature
3/4 cup heavy cream
For the whipped cream:
1 cup heavy cream
1/4 cup confectioner's sugar
juice of half a lemon  
Wash the berries and cut in half, or quarters, depending on their size. Mix with the sugar and lemon and let them sit at room temperature for at least a half hour, or longer.
For the shortcakes: whisk together the flour, salt, sugar and baking powder. Using your hands, blend in all but one tablespoon of the butter with the flour mixture. (save the last tablespoon for melting and spreading on the biscuits). Mix the cream into the flour mixture and blend by hand until it sticks together. You may need to add a bit more cream if it seems too dry. Knead the dough for a couple of minutes until it's completely blended and soft, but don't knead any longer than necessary or the biscuits will be tough.
Roll out to about 1/2"-3/4" thick and cut with either a biscuit cutter or the floured rim of a glass.  I was able to get four with the glass, then hand shaped the remaining dough into two more rounds.
Melt the remaining tablespoon of butter and spread over the biscuits, then bake in a preheated 450 degree oven and check after 10 minutes. They may be ready to come out but if you like them a little more colored, leave in for a couple more minutes. Keep a close eye on them so that the bottoms don't burn.
Remove from the oven and cool before splitting. After splitting, drizzle a little strawberry juice on top of the bottom half, then pile on the strawberries and whipped cream. Position the top half a little askew over the strawberries and decorate with a mint leaf, if available.