Strawberry Shortcake

2 c flour
3 tbs sugar
2 tsp baking powder
1/4 tsp salt
1/3 c cold butter or margarine
2/3 c milk
1 box strawberries
1/2 c sugar
whipped cream or whipped topping

Preheat oven to 425 and grease 8-inch round cake pan. In medium bowl, combine flour, 3 tbs sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until it forms a soft dough that leaves side of bowl. Knead dough on floured surface 10 times, then pat evenly into cake pan. Sprinkle with 1 tbs sugar and bake about 20 minutes until golden.

Meanwhile, wash and cut up strawberries and toss with 1/2 c sugar until sugar is dissolved. When cake is done and cooled, cut it in half horizontally.

Layer half of strawberries and some whipped cream between cake layers, then replace cake top and cover with the rest of the berries, some more cream, and a few berries on top as a garnish.

(adapted from The Good Housekeeping Cookbook)