SHORTCAKE:

2 c. unsifted all purpose flour
1/4 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or regular butter
3/4 c. milk

STRAWBERRY TOPPING:

3 pt. fresh strawberries
3/4 c. granulated sugar
1 c. heavy cream
2 tbsp. confectioners sugar

1. Preheat oven to 450 degrees. Lightly grease 8 x 8 x 2 inch square baking pan.

2. Make shortcake: into large bowl, sift flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse cornmeal.

3. Make a well in center of mixture. Pour in milk all at once; mix quickly with fork, just to moisten flour. (Do not overmix.)

4. Turn dough into prepared pan. With fingers (dipped in a little flour), lightly press dough evenly into bottom of pan.

5. Bake 15 minutes, or until golden and cake tester inserted in center comes out clean.

6. Meanwhile, make strawberry topping: wash strawberries in cold water; drain. Reserve several nice ones for garnish.

7. Hull and slice rest of berries. Add sugar; mix well.

8. With rotary beater, beat cream just until stiff. Gently stir in confectioners sugar.

9. To serve: loosen edges of cake with knife and turn out on wire rack. Cut cake in half crosswise. Put bottom, cut side up, on serving plate. Spoon over half of sliced berries.

10. Set top of cake in place, cut side down. Spoon rest of sliced berries over top. Mound whipped cream lightly in center. Garnish with whole strawberries. Serve at once. Makes 9 servings.