SHORTCAKE:

2 c. sifted all purpose flour
1/4 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
3/4 c. milk

BERRY TOPPING:

1 1/2 qts. raspberries, blackberries, or sliced strawberries
3/4 c. granulated sugar
1 c. heavy cream
2 tbsp. confectioners' sugar

1. Make Shortcake: Preheat oven to 450 degrees. Lightly grease an 8"x8"x2" pan.

2. Into medium mixing bowl, sift together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarsely cornmeal.

3. Make a well in center of flour mixture. Pour in milk all at once; mix with fork just until all flour is moistened. Dough will be lumpy.

4. Spoon dough into prepared pan; then press with fingers to fit pan.

5. Bake 12 to 15 minutes or until golden and a cake tester inserted in center comes out clean.

6. Cool partially; cut into 9 squares. (Shortcakes can be served warm or cold.)

Good.