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Preheat the oven to 400 degrees. In a medium bowl, combine the flour, baking powder, sugar and salt with a fork. Add the butter and use the fork to work the butter into the flour until the mixture looks like fine crumbs. Add just enough of the milk until the mixture comes together to form a stiff dough.
Pat it into a circle about 1 inch thick on an ungreased baking sheet and bake for 8 to 10 minutes, until puffed and golden.
While the shortcake bakes, slice the strawberries. Toss with the sugar in a small bowl and set aside for a few minutes to let the juices begin to run.
When the shortcake is baked, allow it to rest briefly until it’s cool enough to handle. Split it horizontally on a serving plate and spoon most of the strawberries onto the bottom half. Top with a dollop of whipped cream, then put the top half of the shortcake on top, spoon on the remaining strawberries.