1 qt. strawberries, all sliced
1/2 c. sugar
1/3 c. shortening
2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
butter, softened
Sweetened whipped cream

Mix strawberries and 1/2 cup sugar; let stand 1 hour. Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with floured 3 inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown. Split crosswise while hot. Spread with butter. Fill and top with strawberries. Top with sweetened whipped cream. Serves 6.

SWEETENED WHIPPED CREAM:

For 1 1/2 cups whipped cream, use 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar.