1 quart fresh strawberries
2 c Gold Medal Flour
2 T sugar
3 t baking powder
1 t  salt
1/3 c shortening
1 c milk

Directions

Wash berries. Remove stems and hulls. Toss with 1 cup of sugar and let sit to mascerate  for one hour.

Preheat oven to 425*
Combine dry ingredients and cut in shortening. Add milk. Stir to combine. Divide mixture into 2 greased 8” cake pans. Bake in oven 12-14 minutes.

Whip cream with sugar. Place one biscuit upside down on a plate. Spoon 1/2 of berries and cover with whipped cream. Repeat with second layer.

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