4 cups sifted flour
2 tbsp baking powder
1 tsp salt
1 1/4 cups + 2 tbsp sugar, divided
2/3 cup cold butter, cut into small pieces
2 eggs, beaten
1 cup 1% milk
2 tbsp butter, melted
3 pints fresh strawberries
1 cup heavy cream, whipped

Preheat oven to 450°F.

Spray 2 9-inch round cake pans with cooking spray. In lg bowl, sift together flour, baking powder, salt and 1/2 cup sugar. Add the cold butter and cut with 2 knives until coarse-crumb consistency. In a large bowl, beat the eggs. Add milk until combined. Gradually stir the egg mix into the flour mix. Knead dough for 20 seconds.

On a lightly floured board. Pat 1/2 dough into each cake pan. Brush with melted butter.

Bake for 12-15 minutes or until lightly browned. Cool on racks.

Wash strawberries, remove hulls. Halve the larger berries and sprinkle with 3/4 cup sugar. Let sit for 30 minutes.

Spoon 1/2 the berries with juice over one shortcake layer. Place second layer on top and spoon remaining berries and their juices over it. Sprinkle with remaining 2 tablespoons of sugar, top with whipped cream.

Submitted by: Sherry Monfils