3 c. sifted all-purpose flour
3 1/4 tsp. double-acting baking powder
3 tbsp. sugar
1 1/4 tsp. salt
1/2 c. shortening, softened
1 egg, well beaten
2/3 c. milk
3 pt. (6 c.) strawberries, washed and hulled
whipping cream

Sift flour, baking powder, sugar and salt into bowl. Cut in shortening. Add egg and enough milk to make a soft dough, mixing with fork. Knead lightly, about 20 turns on floured board. Divide in thirds. Pat out thirds in 3 greased 9-inch round cake pans.

Bake at 450°F about 15 minutes. Divide berries in half and sweeten to taste. Put shortcake layers together with berries between and on top. Serve with whipped cream.

Serves 6 to 8.