2 c. sifted enriched flour
2 tbsp. sugar
3 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. light cream
Soft butter
3 to 4 c. sugared sliced strawberries
1 c. heavy cream, whipped

Sift together dry ingredients; cut in butter until mixture is like coarse crumbs. Combine egg and light cream; add all at once to dry ingredients, stirring only to moisten. Turn dough out on floured surface. Knead gently for 1/2 minute. Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2 1/2 inch round or fluted cutter. Bake on ungreased baking sheet in very hot 450 degree oven, about 10 minutes.

Split shortcakes, butter bottom layers. Fill and top with strawberries and whipped cream. Serve warm.