6 c. strawberries, sliced
1/4 c. sugar
2 c. flour
2 tbsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 beaten egg
1/2 c. milk
butter, softened
Sugar, optional
1 c. whipping cream
2 tbsp. sugar

Stir together the strawberries and 1/4 cup sugar. Set aside.

For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt. Using a pastry blender, cut into mixture 1/2 cup of butter. Mixture should resemble coarse crumbs when ready. Do Not Overblend. Gently push the flour and shortening mixture against the sides of the bowl making a well in the center.

Combine the beaten egg and milk. Add mixture all at once to the dry ingredients. With a fork, stir just until the dough follows the fork around the bowl for a soft dough. Turn the dough out into a floured surface. Gently knead for 10-12 strokes.

Put dough into greased 8 x 12 inch round baking pan. Bake at 100 degrees for 14 minutes or until golden brown. Allow to cool in the pan. Split into 2 layers. Spread center with butter and sprinkle with a little sugar. Whip cream and 2 tablespoons of sugar until soft peaks form. Spoon berries and cream between layers and on top. Serves 8.