Nothing could be a more typical, totally American, dessert than strawberry shortcake. Plus what could taste better during your local strawberry season?

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Old-Fashioned Strawberry Shortcake

5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream
Sugar to taste

Wash and hull strawberries; drain. Either leave the strawberries whole or sliced. Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.

In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.

In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.

To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream.

NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.

Makes 8 servings.

SHORTCAKE:
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk

Preheat oven to 400 degrees F. Grease two large baking sheets. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.

On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds. Bake 15 to 17 minutes or until golden brown.