2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 tbsp. sugar
2 tbsp. solid vegetable shortening
2 tbsp. chilled, unsalted butter
2/3 c. sour cream
1/3 c. milk
1 1/2 tbsp. unsalted butter, softened
1 1/2 pt. hulled strawberries mashed with fork, sweetened to taste (you will have about 3 c. mashed)
Garnish: 4-6 strawberries with hulls
Optional Topping: 2 c. chilled whipping cream

Preliminaries: Put rack in center of oven. Preheat oven to 450 degrees. Butter 7 inch square pan. Line bottom of pan with square of parchment paper. Butter paper. Set aside.

Procedure: Sift flour, soda, salt and sugar into mixing bowl. Add shortening and butter. Work butter and shortening into flour mixture with your hands until it's in small bits. Make a well in center. Combine sour cream and milk. Stir lightly; do not make smooth. Pour into well. Use wooden spoon to stir together until well combined.

Transfer dough to well-floured board. Compress into ball. Flatten lightly with hand. Sprinkle surface with flour. Gently roll into 7 inch square, about 3/4 inch thick. Transfer dough to prepare pan, patting it lightly into place.

Bake in preheated 450 degree oven until golden brown, about 20 minutes. Let cool on rack.

Presentation: Remove cake from pan. Place on serving plate. Split cake horizontally with serrated knife, making top piece somewhat thicker than bottom. Set top aside. Spread 1/2 butter on cut surface of bottom piece. Spoon half of strawberries over cake to edges. Place top, cut side up, over strawberries. Spread remaining butter and strawberries. Garnish with strawberries. Pass cream in pitcher, if desired. Serve immediately. Cake should be warm. Yield: Makes 4-6 servings.