Banana Split Shortcakes

3 cups sliced strawberries
1/4 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 pint vanilla or chocolate ice cream
2 medium banana; sliced
1 cup frozen whipped topping; thawed
1/3 cup chocolate fudge sauce


Mix strawberries and 1/4 cup sugar; let stand at room temperature 1 hour. Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20-25 times. Roll 1/2 inch thick. Cut into 6 rounds with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split warm shortcakes. Place bottom halves on dessert plates; top with ice cream. Fill and top with strawberries and bananas. Top with whipped topping. Heat fudge sauce until warm; drizzle over shortcakes.