Strawberry Shortcake

2 cups flour
4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup fat; butter or shortening
2/3 cup milk
4 cups strawberries
1/4 cup sugar
      ----WHIPPED CREAM----
1 cup whipping cream
2 tablespoon sugar
1 teaspoon vanilla extract

Sift the flour, baking powder, cream of tartar, and salt together.  Work in the fat with your fingers until the mixture resembles coarse crumbs.  Stir in the milk gradually.

Place the dough on a lightly floured board.  Divide into 2 parts and
roll each part to fit a round cake pan.  Place the first layer into the
lightly greased cake tin.  Brush the dough with melted butter, then place
the second layer over top.

Bake at 400°F for 20 minutes.

Reserve approx. 12 choice berries for the top.  Mash the remaining
berries slightly, stir in the sugar, and place the sweetened berries
between the layers.  Cover the top layer with Whipped Cream and garnish
with the whole berries.

NOTE:  The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.

WHIPPED CREAM:  Beat the cream until thick.  Fold in the sugar and vanilla.

Yield: 6 servings

Preparation Time:  01:00