3 c. flour
6 tsp. baking powder
3/4 tsp. salt
1 1/2 c. sugar
1 stick butter
2 eggs

To the eggs, add enough milk to equal 2 cups of milk. Combine flour, baking powder, salt and sugar. Flour does not need to be sifted. With pastry cutter or hands, blend in butter to consistency of coarse meal. In measuring cup, add eggs and enough milk to arrive at required amount of liquid. Mix together and add to dry ingredients. Stir lightly and pour into greased and floured pan. Bake at 425 degrees until golden brown. For 9 x 13 pan.

For 8 x 8 pan, use: 4 tsp. baking powder 1/2 tsp. salt 1 c. sugar 1 stick butter 1 egg add enough milk to eggs to make 1 1/4 cups liquid

Note: Every summer, when strawberries were at their peak, my Mother made this very easy cake. Through the years, I've found none better, and I can't imagine strawberries served any other way. They just wouldn't taste the same without "Ma's" shortcake!