OLD FASHIONED STRAWBERRY SHORTCAKE
2 cups flour 1 Tbs. baking powder
¼ tsp. salt 10 Tbs. butter
½ cup milk 2 pints strawberries
Preheat oven to 400 degrees. Wash, hull, drain and slice strawberries. Sift together flour, baking powder and salt. Cut in 1 stick of butter with pastry blender. Mix with fork, adding enough milk to make a soft dough. Stir to blend. Beat rapidly for 1 minute, until dough leaves side of bowl. Turn dough onto a floured board and knead gently for 30 seconds.
Divide in half and with floured hands, spread each half over the bottom of two 8” inverted cake pans. Prick the surface with a fork. Bake for 15 minutes or until golden brown. When cakes are brown and hot, spread one layer with remaining butter. Put layer on serving plate, butter side up, and spread with half of the strawberries. Top the second layer with remaining strawberries. Serve with whipped cream. Yields 6 servings.