2 c. all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
Granulated sugar (approximately 3/4 c.)
1 (3 oz.) pkg. cream cheese
2 tbsp. butter
1 egg, beaten
1/2 c. milk, approximately
1 qt. fresh strawberries
1 c. sour cream or whipped cream

Preheat oven to 450 degrees. Sift together the flour, baking powder, salt and 1/4 cup of sugar. Add the cream cheese and 2 tablespoons of butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse meal. Pour the beaten egg into a measuring cup, add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds.

Put half the dough into a greased round 8 inch layer cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack.

When the cake is cold, split the layers apart and place on a large serving plate. Wash, hull and slice the strawberries. Add 1/3 cup sugar and let stand for 10 minutes. Spoon the strawberry mixture between the layers and on top of the shortcake. Top with sour cream or whipped cream sweetened to taste.