• In a bowl, sprinkle the fruit with 2 tablespoons of sugar and lemon juice. Toss to mix it together well. Set aside.
• Preheat oven to 425°F.

For the biscuits:

• Add enough milk to the lemon juice to make 2/3 cup. Stir and set aside for 15 minutes to allow it to sour. In another bowl, stir together flour, sugar, baking powder, salt and lemon rind. Cut in shortening and butter until well mixed using a pastry blender or 2 knives. With a fork, blend in soured milk to make a soft dough. Don't overmix the dough or your biscuits with be a bit tough.
• Turn the dough out onto a lightly floured surface. Knead 6 - 8 times. Roll out or pat the dough to 1/2 inch thickness. Using a floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on a greased baking sheet for 12-15 minutes or until the tops are browned.
• Let the biscuits cool until just warm or completely cooled. Cut in half horizontally. Spoon the fruit mixture over the bottom halves of the biscuits on individual serving plates, reserving some fruit for garnish. Stir strawberry purée with remaining sugar and spoon over the fruit mixture.
• Top with a dollop of whipped cream, then the biscuit tops. Garnish with more cream and the remaining fruit.