Ingredients

• 3 pints fresh strawberries
• 1/2 cup white sugar
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream

Directions

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

* 3 cups sliced fresh strawberries
* 2 tablespoons sugar
* 1 2/3 cups all-purpose flour
* 3 tablespoons sugar
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3 tablespoons butter
* 1 beaten egg
* 1/2 cup buttermilk
* nonstick spray coating
* 2 cups frozen fat-free whipped dessert topping

Directions

1.
Combine slices strawberries and the 2 tablespoons sugar.
2.
Cover; let stand in refrigerator at least 1 hour.
3.
In a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda.
4.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5.
Combine egg and buttermilk.
6.
Add to flour mixture all at once, stirring until combined.
7.
Spray an 8 x 1 1/2 inch round baking pan with nonstick coating.
8.
With lightly floured hands, pat dough unto pan.
9.
Bake in a 450 degree oven about 10 minutes or until golden brown.
10.
Cool in pan on wire rack for 10 minutes.
11.
Remove from pan; serve warm (or cool completely).
12.
Split shortcake horizontally.
13.
Place the bottom layer on a serving plate.
14.
Top with the sliced berries and some of the topping; add the second layer of shortcake.
15.
Spoon remaining topping on shortcake.