Country Strawberry Shortcake

1 qt. of strawberries, sliced
1 c. of sugar
2 c. of all purpose flour
2 tbsp. of sugar
3 tsp. of baking powder
1 tsp. of salt
3/4 c. of milk
1/3 c. of margarine or butter, melted
Sweetened whipped cream, below

Sprinkle strawberries with 1 cup of sugar, let stand 1 hour. Heat oven to 450 degrees. Mix flour, 2 tablespoons of sugar, the baking powder and salt in a medium bowl. Stir in milk and margarine just until blended. Sprinkle a surface lightly with flour. Turn the dough onto the surface. Gently smooth into a ball, knead 20 to 25 times. Roll or pat dough 3/4 inch thick, cut into shortcakes with a floured 3 to 3 1/2 inch biscuit cutter. Place on an ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split warm shortcakes crosswise, fill and top with strawberries. Serve with whipped cream. Serves 4. (Sweetened whipped cream): Beat 1 cup of chilled whipping cream and 2 tablespoons of powdered sugar in a chilled bowl until stiff.

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