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 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.