3 pts. strawberries, washed, drained & capped (reserve whole berries for garnish)
1/4 c. sugar for strawberries
2 c. flour
3 tsp. baking powder
1/4 tsp. salt
1/3 c. sugar
1/3 c. butter
1/3 tsp. baking soda
1 c. buttermilk
1 well beaten egg
Sugar for tops of biscuits

Slice strawberries and stir in sugar. Stir the flour, baking powder, salt and 1/3 cup sugar. Work butter into the flour mixture with the fingertips, as you would for pie crust. Mix baking soda with buttermilk. Add buttermilk and egg to flour mixture. Blend lightly together. Place dough on a floured board and knead lightly. Roll out 3/4" thick. Cut into 2 1/2" rounds and place on a well greased baking sheet. Brush tops of biscuits with butter and sprinkle lightly with sugar.

Bake at 450 degrees for 10 to 12 minutes. To assemble the short cake, split warm biscuits in 2 and butter them. Place sweetened sliced strawberries between halves and on top.