2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 to 4 tsps. sugar
1/3 cup butter or margarine
3/4 cup milk
Heavy cream, half-n-half or Cool Whip
Preheat oven to 425 degrees F. Hull, cut up, lightly sugar berries to taste, and slightly crush. Set aside while shortcake is baking. Sift together flour, baking powder, salt and sugar. Cut or rub in butter and add milk, mixing with a fork as you add. Toss and knead briefly (no more than 10 – 12 kneads) on a floured board. Pat out (do not roll) to fit a deep, round pie pan. Bake for about 15 minutes, or until browning on top. Remove from oven, cool slightly, split, and if desired, butter rounds. Pour berries over bottom half of shortcake, top with second layer and pour more berries over. Top with your favorite topping.
You may cut shortcake into wedges before building layers and put together in individual bowls, if you like. This is also wonderful made with raspberries.