1/2 c. butter
1/2 c. sugar
1 c. all purpose flour
1 tsp. baking powder
1/2 c. cornstarch
2 eggs

FILLING & TOPPING:

1 1/2 c. fresh strawberries
2/3 c. whipping cream
1 egg white
Sugar to taste

Cream butter and sugar until light and soft. Sift flour. Sift the flour and baking powder with cornstarch. Add beaten eggs to creamed butter, then fold in the flour with a metal spoon. Place batter in pans, flatten on top. Bake for 20 minutes at 375 degrees until crisp and golden. Cool on wire cooling rack. Prepare strawberries; whip cream in one bowl and egg white in another, fold together and sweeten if desired. Cover 1 shortcake with some of the strawberries and cream. Top with second shortcake and rest of cream and fruit.