2 c. sifted all purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 tbsp. sugar
1/2 c. firm butter
1 egg, beaten
1/4 - 1/3 c. milk
6 c. sweetened sliced or crushed strawberries
1/2 pt. heavy cream

Preheat oven to 450 degrees. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. (Dough can be made up to this point ahead of time and refrigerated until ready to bake.) Add beaten egg and enough milk to make a soft dough. Turn out onto a floured surface.

For one large shortcake, pat into a round 9 inch circle to fit a 9 inch greased cake pan. Bake 12 to 15 minutes at 450 degrees. Top should be golden brown. For individual shortcakes, pat to 1/2 inch thickness and cut into 6 inch rounds. Place on baking pan 1 inch apart. Bake at 450 degrees for 12 to 15 minutes. Tops should be golden brown. To serve, whip cream until stiff adding about 1 to 2 teaspoons vanilla to cream as you whip. Refrigerate until ready to serve shortcake. Split hot biscuits, lightly butter bottom round. Spoon generously with crushed berries. Place top round over berries and again, spoon generously with berries. Top with sweetened whipped cream.