Method:

Preheat oven to 375 degrees F. In a large mixing bowl, combine strawberries, sugar, and water. Blend thoroughly, cover, and chill for a minimum of 3 hours. In the bowl of a food processor fitted with a metal blade, combine flour, sugar, baking powder, and salt. Pulse to blend thoroughly. Add butter and continue to pulse until consistency of fine meal and it is pale yellow. The tenderness of the shortcake depends on the flour and butter being thoroughly mixed. Slowly pour in cream until the mixture comes together in one mass. Turn dough out onto a floured surface and knead gently 3 to 4 times. Do not over-work. Roll the dough to 3/4-inch thickness and cut into 3-inch circles. Before baking, brush with a bit of cream and sprinkle with sugar—Bake for 20 to 30 minutes or until golden brown. To serve, split the biscuits horizontally and top with strawberry mixture. You may wish to garnish with a spoon of heavy whipping cream and drizzle with strawberry liqueur—dust with powdered sugar before serving. Serve the shortcake while the biscuits are still warm.

(Recipe from Chef John Folse  – http://www.jfolse.com/recipes/desserts/fruits07.htm)