Recipe courtesy of Pam's Midwest Kitchen Korner


1½ pounds strawberries, hulled and sliced, tossed with 2-4 tablespoons sugar; set aside.

For the shortcake:
2 cups flour
2 teaspoons baking powder
¼ teaspoons baking soda
2 tablespoons sugar
¾ teaspoon salt
1½ cups heavy cream

Whipped Cream, recipe follows


Preheat oven to 400 degrees.
In a medium bowl, sift flour, baking powder, baking soda and sugar and salt.
Add cream, mix until just combined.
Place mixture in an ungreased 8-inch pan.
Bake until golden, about 18 to 20 minutes.

Meanwhile, while shortcake is baking, place a metal bowl and beaters in the freezer.

When shortcake is baked, remove from pan and place to a rack to cool slightly.
Cut into 6 pieces and split shortcake in half horizontally.
Beat all whipped cream ingredients in the metal bowl with chilled beaters about 1½ to 2 minutes, until peaks form.
Spoon some strawberries with their juice onto each shortcake bottom.
Top with a spoonful of whipped cream and the shortcake top.
Place a couple of strawberries over all and an additional dollop of whipped cream for garnish.

For the Whipped Cream
1½ cups heavy cream, chilled
3 tablespoons sugar
2 teaspoons vanilla

Makes 6 servings