2 c. sifted flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 egg, beaten
2/3 c. milk

FILLING:

3-4 c. sugared sliced strawberries
1 c. whipping cream, whipped

Shortcake: Sift together flour, sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Mix beaten egg and milk; add all at once to dry mixture; stir just enough until moistened.

Spread dough in greased 8 x 1 1/2 inch round pan, building up edges slightly. Bake at 450 degrees for 15-18 minutes. Remove from pan, cool on rack 5 minutes. Split in 2 layers, lift off carefully. Butter bottom layer. Spoon berries and cream between layers and over top. Serve warm.

Individual Shortcakes: Prepare dough for shortcake except decrease milk to 1/2 cup. Knead gently of floured surface for 1/2 minute. Pat or roll to 1/2 inch thickness. Cut 6 biscuits with floured 2 1/2 inch cutter. Bake on ungreased baking sheet at 450 degrees for about 10 minutes. Split, butter bottom layers. Fill and top with fresh fruit and whipped cream. Serve warm.