2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
10 tbsp. butter
1/2 c. milk
2 pts. strawberries
1 c. cream, heavy and whipped

Preheat oven to 400 degrees. Wash, hull, drain and crush strawberries.

Sift together flour, baking powder and salt. Cut in 1 stick of butter with pastry blender. Mix with a fork, adding enough milk to make a soft dough. Stir to blend. Beat rapidly for 1 minute, until dough leaves sides of bowl.

Turn dough onto a floured board and knead gently for 30 seconds. Divide in half and, with floured hands, spread each half over the bottom of an inverted 8 inch cake pan. Prick the surface with a fork. Bake for 15 minutes or until golden.

When cakes are done and still hot, spread 1 layer with remaining butter. Put layer on serving plate, buttered side up, and spread with half the strawberries. Top with second layer and remaining strawberries. Serve warm with whipped cream.