2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 to 4 tsps. sugar
1/3 cup butter or margarine
3/4 cup milk
lOTS of strawberries
Heavy cream, half-n-half or Cool Whip
Preheat oven to 425 degrees F. Hull, cut up, lightly sugar berries
to taste, and slightly crush. Set aside while shortcake is baking.
Sift together flour, baking powder, salt and sugar. Cut or rub in
butter and add milk, mixing with a fork as you add. Toss and knead
briefly (no more than 10 - 12 kneads) on a floured board. Pat out
(do not roll) to fit a deep, round pie pan. Bake for about 15
minutes, or until browning on top. Remove from oven, cool slightly,
split, and if desired, butter rounds. Pour berries over bottom
half of shortcake, top with second layer and pour more berries
over. Top with your favorite topping.
You may cut shortcake into wedges before building layers and put
together in individual bowls, if you like. This is also wonderful
made with raspberries.