Shortcake (see recipe below)
butter, softened
1 c. whipping cream
3 to 4 c. sweetened, halved strawberries

Prepare and bake shortcake in 8 x 1/2 inch round baking pan; remove from pan and cool on rack about 5 minutes. Using a sharp knife gently split shortcake horizontally into two layers; lift off top carefully. Place bottom layer on serving plate. Spread a little softened butter over bottom layer, in chilled bowl whip cream to soft peaks (tips curl over). Spoon half of the strawberries and the whipped cream over bottom cake layer. Top with second layer. Spoon remaining strawberries and whipped cream over the top. Serve while cake is still warm. Makes 6 to 8 servings.

SHORTCAKE:

2 c. all purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. light cream

In mixing bowl stir together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs. Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten. Spread dough in greased 8 x 1 1/2 inch round baking pan or a greased 8 x 8 x 2 inch baking pan building up edges slightly. Bake in a 450 degree oven for 15 to 18 minutes or until done. Remove from pan and cool slightly.