Make the the strawberry filling first as it needs to sit at least a few hours before using. Wash, hull, and slice two quarts of strawberries. Sprinkle with sugar just until coated, stir and allow to sit for a few hours or until juicy.
For the shortcake mix 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt in medium mixing bowl until well blended. Cut 1/2 cup shortening into mixture. The mixture will be crumbly. Add 1/2 cup of milk and stir just until blended. Place the dough on a cutting board. Sprinkle with a little flour and knead 2-3 times. Divide into 4 equal balls of dough. Touching as little as possible, flatten each ball out with into a circular shape. We recommend using an 8 inch cake pan as a mold. Once you have four flat circles, brush with melted butter and bake in a pre heated 350 degree oven for 20 minutes or until golden brown.
Once the strawberry mixture is juicy and the shortcakes are cool begin building your shortcake. Lay one shortcake on a cake plate or plate and gently scoop out enough strawberries to cover the cake. Take another shortcake and place on top, layer with strawberries, and repeat until all shortcakes and strawberries are used. Don't worry about the extra juices, they will seep into the shortcake in just a few hours. Allow the layered shortcake to cool in the refrigerator for few hours, top with whip cream, and enjoy!