2 c. all purpose flour
4 tsp. baking powder
3 tsp. granulated sugar, divided
1/4 tsp. salt
1/2 c. butter
2/3 c. light cream or half and half
Additional butter for assembling

FRUIT:

1 1/2 qt. fresh strawberries
Granulated sugar to taste
1 (10 oz.) pkg. frozen raspberries
1-2 c. heavy cream, whipped

SHORTCAKE: Sift flour, baking powder, 2 teaspoons sugar and salt. Cut in butter until mixture resembles coarse meal. Stir in cream until dry ingredients are moistened and cling together. Roll or pat out into circle 1 inch thick. Cut into 6 (2 1/2 to 3 inch) circles, shaping scraps to make the necessary number. Sprinkle surface of shortcake biscuits with remaining sugar. Bake on ungreased cookie sheet at 400 degrees for 15-18 minutes, or until golden brown. Shortcake biscuits should be served warm. They may be made ahead and reheated at serving time.

FRUIT: Strawberries - wash, reserve 6 of the best for garnish and hull remainder. Slice or leave whole as desired. Sugar as required. Refrigerate. Raspberries - Defrost and extract juices by pressing berries in strainer. Set juice aside in pitcher; discard pulp.

To assemble: Split and butter warm shortcake biscuits. Distribute half the strawberries over bottoms, cover with top halves and spoon on remaining strawberries. Top with whipped cream, garnish with whole strawberries and pour raspberry sauce over all. Pass extra raspberry sauce in pitcher.