2 cups sifted all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening (use 1/2 butter)
1 beaten egg
fresh sweetened strawberries
1/2 cup light cream

Preheat oven to 450°F. Sift dry ingredients, cut in shortening until mixture resembles coarse crumbs. Combine egg and the light cream and add to the mixture, stirring just until the dough follows the fork around the bowl.

On a lightly floured surface, pat or roll to a 1-inch thickness. Cut with a 2 1/2-inch cutter. Bake on an ungreased baking sheet at 450°F for 8 to 10 minutes. Split the shortcake and spread cut sides with butter. Spoon berries between the cakes and on top. Cover with fresh whipped cream.