Here is a recipe that alleges to be the proper way to make classic American Strawberry Shortcake.

The biscuit (see recipe below) should have at least 1 inch of soft middle surrounded by a very crisp crust. Set aside a few whole berries for garnish. Quarter or slice the remainder of the berries, depending on size. Mix them with sugar and let them sit long enough to throw plenty of juice before they meet the biscuit. Add only a small amount of sugar to start with; the berries will become sweeter as they sit. Taste just before assembling the shortcake and add sugar if necessary.

Drain and refrigerate the berries, setting aside the juice at room temperature. Have a deep, heatproof serving platter available. Split the shortcake as soon as it comes from the oven. Use a fork, like an English muffin. Lightly butter the inside of the bottom half and spoon on about 2/3 of the refrigerated berries. Ladle on about half of the reserved juice. Lightly butter the inside of the top half and but it on with the crust against the strawberry layer and the buttered side up. Spoon on the remaining juice and return the shortcake to the turned off oven for 2 to 3 minutes.

Remove the shortcake from the oven, ladle on the remaining sliced berries, garnish with the whole berries, and serve at once with heavy cream, whipped if you desire.

Biscuit Dough:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup Crisco
3/4 cup milk, approximately

Sift together flour, baking powder, salt, and 2 tablespoons sugar. Cut in Crisco until well mixed. Stirring quickly, add enough milk to make a soft dough. Turn out onto a floured board and shape into 2 rounds, 1/2 inch thick and about 7 inches in diameter. Transfer to greased baking sheets and bake for 15 minutes at 400 degrees.