SHORTCAKE:

2 c. sifted all-purpose flour, sift before measuring
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, cut into chunks
1 egg
Milk
2 tbsp. butter, melted

TOPPING:

2 pint boxes fresh strawberries
1/2 c. granulated sugar
1 c. heavy cream
2 tbsp. confectioners' sugar

1. Preheat oven at 425 degrees. Wash berries in cold water; drain. Set aside several nice ones for garnish. Remove hulls from rest of berries; slice half of berries into bowl; toss with 1/4 cup granulated sugar. With fork crust other half of berries with 1/4 cup sugar.

2. With portable electric mixer, beat cream with confectioners' sugar, just until stiff; refrigerate. Lightly grease an 8" x 1 1/2" round layer cake pan. With sifter placed in medium bowl, sift flour with 1/4 cup granulated sugar, the baking powder and salt.

3. With pastry blender or two knives used scissor fashion, cut 1/2 cup butter into flour mixture until it is in very small particles, each coated with flour (resembles small peas). Break egg into a 1 cup measuring cup. Add milk to measure 3/4 cup. Mix with fork.

4. Make a well in center of flour mixture. Pour in milk-egg mixture all at once. Mix vigorously until moistened. Turn into prepared pan. Smooth top of dough so that it is even in pan.

5. Bake 25 minutes or until golden and cake tester comes out clean. Turn out on wire rack. When cool, cut cake in half crosswise.

6. Brush surface of cut side with melted butter. Spoon on half of crushed and sliced berries. Set top in place, cut side down. Spoon on the rest of berries. Mound whipped cream lightly in the center. Garnish with whole berries. Serve in wedges.