STRAWBERRY CRISPY SHORTCAKES

2 cups all purpose flour

1 tsp baking powder

¼ tsp salt

½ cup shortening

3 tblsp butter

¼ cup cold water

Sugar

2 (10 oz) packages frozen strawberries in syrup, thawed

Sweetened whipping cream

Garnish: fresh mint sprigs

Combine first 3 ingredients; cut in shortening and butter with a pastry blender until crumbly.  Sprinkle cold water (1 tblsp at a time) evenly over surface; stir with a fork until dry ingredients are moistened.  Shape into a ball.  Roll dough to 1/8-inch thickness on a lightly flouted surface; sprinkle with sugar.  Cut into 24

2 ½ inch rounds, and place on a lightly greased baking sheet.  Bake at 425° for 10 mins.  Remove to wire racks to cool.

Spoon half of strawberries evenly over 12 pastry rounds; top with remaining pastry rounds and strawberries.  Pipe or dollop with whipped cream.  Garnish with mint if desired.