2 pt. strawberries
1 3/4 c. all purpose flour
1/2 c. shortening
1/3 c. milk
1 egg
1 tbsp. double acting baking powder
1 tsp. grated lemon peel
3/4 tsp. salt
butter, softened
1 c. heavy or whipping cream, whipped

About 45 minutes before serving: Reserve a few strawberries for garnish. Wash and hull remaining berries and sprinkle with 1/3 cup sugar; mash slightly; set aside.

Preheat oven to 450 degrees. Grease 9 inch round cake pan. Into medium bowl, measure 1/4 cup sugar and next 7 ingredients. With mixer at medium speed, beat mixture until well combined and a soft dough forms. Pat dough evenly into pan. Bake 15 minutes or until golden.

Invert shortcake onto platter; with long, sharp knife, split hot shortcake horizontally. Spread cut surfaces with butter. Onto bottom half, spoon half of berries; top with other cake half; spoon remaining berries over top. Spread whipped cream over berries and garnish with whole strawberries. Makes 8 servings.

INDIVIDUAL SHORTCAKES:

Prepare as above but onto greased cookie sheet, drop dough in 8 equal mounds about 2 inches apart. Bake 10 minutes or until golden. Split and serve as above.

PEACH SHORTCAKE:

Prepare as above but substitute 4 cups sliced peaches for strawberries.