1 quart strawberries

1 cup sugar

2 cups gold medal flour

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

⅓ cup shortening

1 cup milk

Butter or margarine

Light cream or sweetened whipping cream

Slice strawberries; sprinkle with 1 cup sugar and let stand 1 hour.  Heat oven to 450 degrees.  Grease layer pan, 8×1 ½ inches.  Measure flour, 2 tablespoons sugar, baking powder and salt into a bowl.  Cut in shortening thoroughly until the mixture looks like meal.  Stir in milk just until blended; pat into pan.  Bake for 15-20 minutes or until golden brown.  Split shortcake while warm.  Spread with butter; fill and top with berries.  Serve warm with cream.