Strawberry Shortcake

Wash, cap, and slice strawberries, preserving enough whole berries for top of cake. Sprinkle berries with sugar to taste and set aside.

Stir flour; measure. Add baking powder, salt and sugar. Sift again.

Cut in the shortening with a pastry blender or two knives, blending till mixture resembles coarse cornmeal.

Stir with fork adding enough milk to make soft dough or until mixture leaves sides of bowl.

Knead lightly for ½ minute on floured board. Divide into two portions. Roll out each about ¼ inch thick. Fit one into an 8” or 9” cake pan and butter the top liberally. Add the second layer. Bake at 425 degrees for 12 to 15 minutes.

Let layers cool before splitting apart. Place one on cake plate and top with whipped cream. Use 1 pint of heavy cream that has been whipped to form peaks. Sweeten the cream slightly with sugar before peaks are achieved.

Cover the first layer with sliced and sugared strawberries. Place second layer on top and add remaining whipped cream, put the bottom uncut portion of the berry upward to design a pattern.

Note: For variation, add ½ tsp grated lemon rind or 1 tsp. grated orange rind to dry ingredients. Or substitute buttermilk for milk.

For Individual Shortcake Biscuits: Roll out dough to 1/2" thickness. Using a 2" cutter or a drinking glass rim to cut rounds from dough. Use straight up and down motion; don't twist the cutter, it impedes the rise and flakiness of the biscuit. Arrange 2" apart on baking sheet. Roll together scraps and make more biscuits. Bake 16-18 minutes or until tall and golden.