Strawberry Shortcake

(Serves Six)

1 qt. strawberries 1 c. sugar Biscuit or plain cake dough

Mash or chop the berries, add the sugar to them, and let them stand until the sugar has dissolved. Bake the biscuit or plain-cake dough in a single thick layer or, if desired, bake it in individual cakes, cutting the biscuit dough with a cookie cutter and putting the cake mixture in muffin pans. Remove from the pan, cut in two with a sharp knife, and spread half of the berries over the lower piece. Set the upper piece on the berries. In the case of the large cake, sprinkle powdered sugar over the top and then on this arrange a number of the largest and finest of the berries, as Fig. 1 shows, as a garniture. Cut in pieces of the desired size and serve with or without either plain or whipped cream. In preparing the individual cakes, spread a spoonful or two of the crushed berries over the top, as Fig. 2 shows, and serve with whipped cream.