Strawberry Shortcake

• 2 c. all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 c. margarine
• 1 egg, beaten
• 2/3 c. light cream
• 1 c. whip cream
• 3 or 4 c. strawberries, halved and sweetened
• melted butter

1. In mixing bowl, stir together the flour, sugar, baking powder and salt.
2. Cut in butter to resemble coarse crumbs.
3. Combine the egg and light cream.
4. Add all at once to flour mixture, stirring with fork just to moisten.
5. Spread dough in greased 8 x 1 1/2-inch round baking pans or 8 x 8 x 2-inch baking pan, building up edges slightly.
6. Bake in 450u0b0 oven for 15 to 18 minutes or until done. Remove from pan and cool.
7. Using a sharp knife, gently split shortcake into 2 layers.
8. Spread bottom layer with soft butter. Whip cream to soft peaks.
9. Spoon half of strawberries and whipped cream over bottom layer.
10. Top with second layer.
11. Spoon remaining strawberries and whipped cream over top.
12. Serve while still warm.

flour, sugar, baking powder, salt, margarine, egg, light cream, whip cream, strawberries, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=16619 (may not work)