Wash the strawberries, remove the tops and slice into a bowl.
Sprinkle with one cup of granulated sugar and let stand at room temperature for about an hour. Refrigerate for another hour allowing the strawberries to weep and create a fabulous tasting juice.
Sift flour, sugar, baking powder and salt into a large bowl. Cut in the shortening. Add beaten eggs and whole milk. Mix to form dough.
Grease and flour a 9 x 13 baking pan. Place the dough in the pan so that it is 3/4 inch thick. Bake in a hot at 450-degree oven without the blower for 12 - 15 minutes.
When the shortcake is done, cut it into large squares and place it in a big bowl. Top with lots of strawberries and top with whole milk.
8 cups strawberries
1 cup sugar
3 cups all purpose flour, sifted
4 Tablespoons sugar
4 teaspoons baking powder
1 teaspoons salt
1/2 cup shortening
2 eggs, beaten
1/2 cup whole milk