Makes 6 servings
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 to 3/4 cup milk
6 cups fresh strawberries, quartered lengthwise
1/4 to 1/2 cup sugar
Slightly sweetened whipped cream
Preheat oven to 450F (230C).
In a medium-sized bowl, combine flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until it is in pea-sized pieces. With a fork, toss mixture as you add enough milk to make a moist dough.
On a lightly floured board, turn out dough. Pat or roll out to 3/4 inch thick. Cut into 6 (3-inch) rounds. Place on ungreased baking sheets. Sprinkle with additional sugar. Bake 12 to 15 minutes or until golden.
In a medium-sized bowl, combine berries and 1/4 to 1/2 cup sugar. To serve, split shortcakes. Spoon berries into bottom of shortcake for each serving. Place top half of cake on top of berries. Add more berries. Top with sweetened whipped cream.
Cake topped with strawberries is not "Strawberry Shortcake" according to them, it is only cake topped with strawberries. Biscuits with a skimpy berry topping aren't "shortcake" either. Grandma insisted that there must be at least a quart of berries for four servings. Because this shortcake base is rich, you can make the shortcakes ahead. You can even freeze them!