2 c. sifted all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/2 c. butter
2/3 c. milk
3 to 4 c. sugared sliced strawberries
1 c. whip cream

Sift together dry ingredients. Cut in butter to dry ingredients until mixture is like coarse crumbs. Combine egg and milk; add to dry ingredients all at once, stirring only to moisten. For big biscuit style, spread dough into a greased 8 x 1 1/2-inch round pan, slightly building up dough around edges.

Bake at 350°F for 15 to 18 minutes or until golden brown. Remove from pan. Cool on rack about 3 minutes. Serve with strawberries and whip cream.

Makes 1 shortcake.