1 qt. fresh strawberries
Sugar
2 1/4 c. sifted all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Crisco shortening
1 egg, beaten
3/4 c. milk
Milk for brushing
1/2 c. strawberry jam
2 c. whipping cream, whipped

Reserve 1 whole strawberry. Slice remaining berries and reserve 5 slices. Sweeten remaining sliced berries with sugar to taste. Preheat oven to 425 degrees. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in Crisco with a pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in center. Combine egg and 3/4 cup milk; add to well and stir with a fork 20 to 30 strokes.

Turn dough out onto a lightly floured surface and shape into a ball. Knead lightly with fingertips about 15 times. Divide dough in thirds. Grease three 8 x 1 1/2 inch layer cake pans; line bottoms with waxed paper and grease paper. Put a third of dough in each pan. Pat out evenly to fit bottom of pans. Brush tops with milk

Bake at 425 degrees for 15 to 18 minutes or until tops are lightly browned. Loosen edges of shortcake rounds. Remove from pans and peel off waxed paper. Set right-side-up on racks. Spread each of two shortcake layers with 1/4 cup strawberry jam. Place one shortcake layer on a serving plate. Arrange half of the sweetened strawberry slices over bottom layer. Spoon 1 1/2 cups whipped cream over berries. Cover with second shortcake layer and arrange remaining sweetened sliced berries over it. Spread with 1 1/2 cups whipped cream. Top with plain shortcake layer. Spread with 1 cup whipped cream. Decorate with reserved whole strawberry and slices. 6 servings.