3 c. sliced fresh strawberries
2 tbsp. sugar
1 2/3 c. all-purpose flour
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
3 tbsp. butter
1 beaten egg
1/2 c. buttermilk or skim milk
nonstick spray coating
1 (1.4 oz.) envelope whipped dessert topping mix
1/2 c. skim milk

Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour. In a mixing bowl, stir together flour, the 1 tablespoon sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.

Spray and 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan.

Bake in a 450°F oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely or serve shortcake warm.

Meanwhile, prepare whipped dessert topping mix according to package directions using the skim milk. Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with some of the berries, then add the second layer of shortcake. Spoon dessert topping and the remaining strawberries on top of cake.

Makes 8 servings.