Classic Strawberry Shortcakes

Rich, buttery biscuits make these shortcakes extra special! You can make the shortcakes ahead of time and even freeze them.

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
2/3 to 3/4 cup milk
Additional sugar
6 cups fresh strawberries, quartered lengthwise
1/4 to 1/2 cup granulated sugar
Slightly sweetened whipped cream

Heat oven to 450 degrees F (230 degrees C).

In a medium-size bowl, combine flour, the 1/4 cup sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until it is in pea-size pieces. With a fork, toss mixture as you add enough milk to make a moist dough. On a lightly floured board, turn out dough. Pat or roll out to 3/4 inch thick. Cut into 6 (3-inch) rounds. Place on ungreased baking sheets. Sprinkle with additional sugar. Bake 12 to 15 minutes or until golden.

In a medium-size bowl, combine berries and 1/4 to 1/2 cup sugar.

To serve, split shortcakes. Spoon berries onto bottom of shortcake for each serving. Place top half of cake on top of berries. Add more berries. Top with sweetened whipped cream.

Makes 6 servings.