Mix strawberries with the sugar. Let stand for 30 minutes or more.
Preheat oven to 450 degrees Fahrenheit. In a medium bowl, cut the shortening in the the flour, sugar, baking powder and salt, until fine crumbs. Stir in milk until just blended.
Turn the dough out onto a lightly floured surface. Gently create a disc, lightly kneading as necessary. Do not overwork dough. Roll the disc into ¾-inch thickness. Cut with a floured 3-inch biscuit cutter. Makes 8 biscuits. Place shortcakes about 1-inch apart on an un-greased baking sheet (I actually used my silicone baking mat). Sprinkle the tops with additional sugar, if desired. Bake 10 to 12 minutes, or until golden brown.
Fold cool whip into lemon curd until there are no more white streaks. Split shortcakes horizontally. Fill with lemon cream sauce and sliced strawberries. Serve immediately.