3 c  Mixed fresh fruit

      3 tb Granulated sugar

      1 tb Lemon juice

      1 c  Strawberry puree

      1 c  Whipping cream, whipped

           LEMON BISCUITS
           Milk
           Grated rind and juice of 1
           -lemon
      2 c  All purpose flour

      2 tb Granulated sugar

      4 ts Baking powder

    1/2 ts Salt

      2 tb Shortening

      2 tb Butter

  Traditionally, fruit shortcakes are served on warm, split and buttered
  baking powder biscuits.  For a change, try these Lemon Biscuits.  Use
  any seasonal fruit such as strawberries, blueberries,
  blackberries,raspberries, red currants, plums and peaches.
  In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice;
  toss to mix well.  Set aside.
  LEMON BISCUITS
  In measuring cup, add enough milk to lemon juice to make 2/3 cup;
  stir and set aside for 15 minutes to sour.  In bowl, stir together
  flour,sugar, baking powder, salt and lemon rind; using pastry blender
  or two knives, cut in shortening and butter until well mixed.  With
  fork, blend in soured milk to make soft dough.  Don't overmix.  Turn
  out dough onto lightly floured surface; knead 6-8 times.  Roll out or
  pat dough to 1/2 inch thickness. Using floured 3 inch round cutter,
  cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased
  baking sheet in 425 F oven for 12-15 minutes or until tops are
  browned.  Let cool until warm;cut in half horizontally.  Spoon fruit
  mixture onto bottom halves of biscuits, reserving some fruit for
  garnish.  Stir strawberry puree with remaining sugar; spoon over
  fruit mixture.  Top with dollop of whipped cream, then biscuit tops.
  Garnish with more cream and remaining fruit. Makes 6 servings.
  Origin:  Canadian Living cooking collection:  Great Desserts Shared
  by: Sharon Stevens.