Strawberry Shortcake

Biscuits:

2 cup flour
1 tbsp sugar
4 tbsp butter
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/3 cup light cream

Strawberry filling:
7 1/2 cup sliced strawberries
1 cup whole strawberries
1/2 cup sugar

Preheat oven to 425.  For biscuits sift together flour, baking powder, sugar and salt.  Cut in butter until it resembles small peas.  Make a well in the center.

Beat the eggs.  Combine eggs and cream and pour into well.  Mix lightly and just long enough to make dough hold together.

On a lightly floured surface, pat dough to about 1/2 inch thick.  Cut out with biscuit cutter.  Place cakes on a lightly greased sheet and bake 10-15 minutes, or until golden brown.  When done, split while hot, spread with butter and fill with strawberry filling.

For filling:

Mash sliced strawberries lightly with a fork; stir in sugar.  Refrigerate for at least one hour; wash, hull and drain whole strawberries.

At serving time, stir the whole berries into chilled sugar berries and use the mixture between and on top of cakes.  Top with whipped cream.

Serves 6