Combine strawberries and sugar. Cover berry mixture, and let stand 2 hours.
Whipped Cream
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Biscuits
Preheat oven to 350 degrees F.
In a large bowl mix flour, sugar, baking powder, and salt.
Cut in shortening until well mixed. Make a well in center of mixture and slowly add sour cream. Knead dough with your hands or wooden spoon.
Portion dough out by using a 1/3 measuring cup and dropping it onto a lightly greased baking sheet. (Coat cup with vegetable shortening)
Bake on greased sheet, bake for 20 to 23 minutes and then set the oven to broil and bake for 1 additional minute or until golden brown.
Assembly
Split shortcakes in half horizontally. Spoon berries onto each shortcake bottom; top each with whipped cream, and cover with tops. Garnish with mint leaves, if desired.
Notes
Macerated strawberries will keep for up to 5 days in the refrigerator
Baked shortcakes will last for up to three days in an airtight container. Reheat in the oven if they are beginning to feel stale.