Frozen Strawberry Shortcake

Prepare Bay Anglais. Cover and chill until ready to serve.

Process sliced strawberries and sugar in a blender or food processor until pureed; pour strawberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Stir 1 cup chilled Bay Anglais into strained strawberry mixture.

Pour into a 13- x 9-inch pan; cover and freeze 2 hours or until firm.

Combine flour and next 4 ingredients in a bowl.

Cut butter into flour mixture with a pastry blender until crumbly; add whipping cream, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll dough to a 1-inch thickness; cut into eight 2-inch rounds, and place on a baking sheet.

Brush tops of dough with melted butter.

Bake at 425 for 12 to 13 minutes or until golden.

Let cool on a wire rack.

Combine chopped strawberries and mint; set aside.

To serve, pour about 1/3 cup Bay Anglais onto each plate. Slice biscuits in half, and place bottom half on plate. Top with about 2 tablespoons chopped strawberries. Spoon about 1/2 cup frozen strawberry mixture over berries, and top with remaining biscuit half.

Sprinkle with powdered sugar.

Garnish, if desired.