Instructions: Stir together first 4 ingredients and 1 teaspoon cinnamon in a large bowl. Cut shortening and 1/4 cup butter into flour mixture with a pastry blender until crumbly. Add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut dough into 8 circles with a 3 1/2-inch scalloped cutter, and place on a lightly greased baking sheet. Bake at 400 degrees for 15 minutes or until golden.

Brush shortcakes with 2 tablespoons melted butter. Combine 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and 1 tablespoon granulated sugar; sprinkle evenly over shortcakes.

Stir together strawberries, 1/2 cup brown sugar, and remaining 1/2 teaspoon cinnamon. Cover and chill.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Cut shortcakes in half horizontally, and serve with strawberries and sweetened whipped cream.

This recipe yields 8 servings.

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