2 pts. strawberries, sliced
1/4 c. sugar
2 c. all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/3 c. shortening
1/2 c. chopped pecans
1 c. dairy sour cream
1/3 c. milk
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 tsp. vanilla
1 c. chilled whipping cream

1. Mix strawberries and 1/4 cup sugar; refrigerate.

2. Heat oven to 450 degrees. Measure flour, 2 tablespoons sugar, the baking powder, salt and soda into bowl. Cut in shortening until mixture looks like coarse meal; add pecans. Stir in sour cream and milk just until blended. Pat in buttered round layer pan, 9 x 1 1/2 inches.

3. Bake until golden brown, 15 to 20 minutes; cool slightly.

4. Beat cream cheese until light and fluffy. Beat in 1/3 cup sugar and the vanilla gradually. Beat cream in chilled bowl until stiff; fold in cream cheese mixture.

5. To assemble, split warm shortcake. Spread half of the cream cheese mixture on bottom layer; top with half of the strawberries. Replace top layer; repeat with remaining cream cheese mixture and berries. Cut into wedges to serve. Makes 8 servings.