PREHEAT oven to 400 F. Grease baking sheets.
COMBINE flour, sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in morsels. Stir in buttermilk with a fork just until moistened. Knead 2 or 3 three times on floured surface. Pat into 3/4 inch thickness. Cut into 2 1/2 X 2 1/ inch diamonds; place on prepared baking sheets.
Bake for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool completely.
CUT one shortcake in half horizonally. Spread bottom half with whipped topping: top with strawberries.
Cover with shortcake top: layer with more topping and strawberries.
Serving size: 16