Quick Mix Strawberry Shortcake For Two

For the quick mix:
Place half of the flour in a bowl. Add baking powder and salt. Using a mixer or pastry blend, cut butter into flour mixture. Add remaining flour. Mix well. Store in a plastic container or bag in the refrigerator or freezer. Use within two months (refrigerator) to four months (freezer). Stir before using.
For the shortcakes:
Preheat oven to 400 F.
In a bowl mix together the listed amount of quick mix and half of the sugar. Add milk and stir just until mix is wet and dough holds together. I usually start with a spoon and end up with my fingers. Knead lightly a few times and pat into a oblong shape.
Using a 2 1/2-inch biscuit cutter, cut two shortcakes. Gather the scraps together and form into a small shortcake.
Place remaining sugar in a shallow bowl and dip each side of each shortcake in sugar and place on a baking pan or stone. Bake for 10 minutes or until very lightly browned. Allow shortcakes to cool to barely warm before serving.
For the strawberry topping:
Wash, hull and halve the large berries and put them all into a bowl. Add the sugar. I like to mush the berries just a little with a potato masher to release some of those amazing juices, but still leave the berries in chunks. I also prefer to serve the strawberries at room temperature.
To serve:
Top shortcake with whipped topping and slightly sweetened strawberries. I often split the shortcakes and add additional whipped topping and strawberries.