Simply toss strawberries with sugar, vanilla, lemon zest and lemon juice. The sugar will draw juice from the berries and thicken the works into a simple, tasty sauce. Set aside.
Prepare the Biscuits:
Preheat oven to 425°F
Place Duinkerken biscuit mix in a large bowl and blend in sugar & nutmeg. Blend in shortening using dough hooks (a pastry blender or fork will also work). Add sour cream & eggs. Mix with dough hooks or by hand until well blended. Knead briefly on a lightly floured surface.
Roll out to 1-inch thickness. Cut into 8 large round biscuits or 12 smaller ones.
Brush with milk, lightly moistening each biscuit. Sprinkle biscuit tops with lots of yourfavouritesugar.
Bake until light, fluffy and golden brown, approximately 13-14 minutes.
Prepare the Shortcakes:
Cut the biscuits in half, spoon loads of berries over the bottom half, and top with the rest of the biscuit. Serve with your favourite ice cream or whipped cream.