2 c. all-purpose flour
4 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1/3 c. butter, softened
2/3 c. milk
2 pts. fresh ripe strawberries (reserve 3 or 4 whole berries for garnish)
1 c. heavy cream

Heat oven to 425 degrees. Grease and lightly flour 8 inch round cake pan.

In large bowl combine flour, 1 tablespoon sugar, baking powder and salt. Using pastry blender or 2 knives cut butter into flour mixture. Using fork, stir in milk until just blended. Turn dough onto work surface; knead lightly 10 times. Dough will be crumbly.

Pat dough evenly into prepared pan; bake 13-15 minutes until light golden brown. Remove from pan and cool. In medium size bowl toss berries (hulled and sliced) with 2 tablespoons sugar; set aside. Insert wooden picks around sides of cooled shortcake to mark center of layer; cut cake horizontally into 2 even layers and set aside.

In large bowl with electric mixer at high speed, beat cream and 1 tablespoon sugar until soft peaks form. Place bottom layer of shortcake on serving plate (cut side up); drizzle any accumulated juice from berry-sugar mixture over surface. Spread layer with 1/2 whipped cream; arrange sliced berries over cream. Place top shortcake layer over berries. Spoon remaining whipped cream decoratively over top of cake. Garnish with reserved whole berries. Makes 6-8 servings.