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Submitted by: Lisa Watkins from Gooseberry Patch
Originally shared on the web 03/04/2011

3 to 4 c. strawberries, hulled and sliced
6 T. sugar, divided
1-1/2 c. all-purpose flour
2 t. baking powder
1 t. salt
6 T. butter, divided
3/4 c. milk
Garnish: whipped cream

Combine strawberries and 5 tablespoons sugar; set aside for 30 minutes. Combine flour, baking powder, salt and remaining tablespoon of sugar. Cut 4 tablespoons butter into flour mixture using a pastry cutter or 2 knives, until mixture resembles crumbs; blend in milk. On a lightly floured surface, roll dough 2 inches thick and approximately 6 inches long. Place dough on an ungreased cookie sheet and bake at 400 degrees for 12 to 15 minutes; until golden. Remove from oven, cool slightly and slice in half horizontally. Spread remaining butter on cut sides. To serve, spoon strawberries over bottom half of shortcake, top with remaining half and spoon additional strawberries on top. Serve with whipped cream if desired.