1 qt. strawberries, sliced
1 c. sugar
2 c. Gold Medal all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/3 c. butter, melted
Sweetened Whipped Cream (below)

1. Sprinkle strawberries with 1 cup of sugar; let stand 1 hour.

2. Heat the oven to 450 degrees.

3. Mix flour, 2 tablespoons of sugar, the baking powder and salt in a medium bowl. Stir in milk and butter just until blended.

4. Sprinkle a surface lightly with flour. Turn the dough onto the surface. Gently smooth into a ball; knead 20 to 25 times. Roll or pat dough 3/4 inch thick; cut into shortcakes with a floured 3 to 3 1/2 inch biscuit cutter. Place on an ungreased cookie sheet.

5. Bake until golden brown, 10 to 12 minutes.

6. Split warm shortcakes crosswise; fill and top with strawberries. Serve with Sweetened Whipped Cream. Makes 4 servings.

SWEETENED WHIPPED CREAM:

Beat 1 cup of chilled whipping cream and 2 tablespoons of powdered sugar in a chilled small bowl until stiff.