1 qt. fresh strawberries
2 1/4 c. sifted all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Crisco shortening
1 egg, beaten
3/4 c. milk
1/2 c. strawberry jam
2 c. whipping cream, whipped

Reserve one whole strawberry. Slice remaining berries and reserve 5 slices. Sweeten remaining sliced berries with sugar to taste. Preheat oven at 425 degrees. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in Crisco with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center. Combine egg and 3/4 cup milk. Add to the well and stir with fork 20-30 strokes. Turn dough out onto a lightly floured surface and shape into a ball. Knead lightly with finger tips about 15 times. Divide dough into thirds. Grease three 8 x 1 1/2 inch layer cake pans, line bottoms with wax paper and grease paper. Put a third of dough in each pan. Put evenly to fit bottom of pans. Brush tops with milk.

Spread each of two shortcake layers with 1/4 cup of strawberry jam. Place a shortcake layer on a serving plate. Arrange half of the sweetened strawberry slices over the bottom layer. Spoon 1 1/2 cups whipped sweetened strawberry slices over the bottom layer. Spoon 1 1/2 cups whipped cream over berries. Cover with second shortcake layer and arrange remaining sweetened berries over it. Spread with 1 1/2 cups of whipped cream. Decorate with reserved whole strawberry and slices.