2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
10 tbsp. butter
1/2 c. milk
2 pts. strawberries
1 c. cream, heavy and whipped

1. Preheat oven to 400 degrees. Wash, hull, drain and crush strawberries.

2. Sift together flour, baking powder and salt. Cut in 1 stick of butter with pastry blender. Mix with fork, adding enough milk to make a soft dough. Stir to blend. Beat rapidly for 1 minute until dough leaves sides of bowl.

3. Turn dough onto a floured board and knead gently for 30 seconds. Divide it in half and with floured hand, spread each half over the bottom of an inverted 8 inch cake pan. Prick the surface with a fork. Bake 15 minutes or until golden.

4. When cakes are done and still hot, spread 1 layer with remaining butter. Put layer on serving plate, buttered side up, and spread with half the strawberries. Top with second layer and remaining strawberries. Serve warm with whipped cream. Serves 6.