STRAWBERRY SHORTCAKE
6 c fresh sliced strawberries
1/4 c + 4 Tbsp sugar, divided
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 c butter or margarine
1 beaten egg
2/3 c milk
1 c whipping cream

Stir together strawberries and 1/4 c sugar.  Set aside.  For
shortcake, thoroughly stir together flour, 2 Tbsp sugar, baking
powder, and salt.  Cut in 1/2 c butter or margarine until mixture
resembles coarse crumbs.  Combine beaten egg and milk.  Add all at
once to dry ingredients and stir just to moisten.  Spread dough in a
greased 8x1 1/2-inch round pan, building up edges slightly.  Bake at
450 for 15 to 18 minutes.  Cool in pan 10 minutes.  Remove from pan.
Split into 2 layers.  Remove top layer carefully.  Whip cream with 2
Tbsp sugar just to soft peaks.  Spoon berries and whipped cream
between layers and over top.  Serve warm.

BLUEBERRY SHORTCAKE

Mash 2 c blueberries and stir in 1/4 sugar.  Stir in 2 c whole
blueberries.  Otherwise proceed as above.

PEACH SHORTCAKE

Stir together 4 c peeled sliced peaches and 1/3 c sugar.
Alternatively, use Peach Sauce as filling.  Otherwise proceed as
above.