Strawberry Shortcake

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
6 tablespoons cold butter
1/3 cup milk

4 cups fresh strawberries,
3/4 cup sugar
whipped cream

Combine flour, sugar, baking powder, salt. Sift. Work in butter with pastry blender add egg and milk. Mix just until dough is moist. Turn dough into a floured surface knead lightly 8 times or so. roll out and cut with a large biscuit cutter. Bake for about 12 to 15 minutes in a 400° oven, or until golden brown.
Prepare strawberries an hour or two before serving. Rinse, hull, and slice 1 quart of fresh strawberries, leaving 8 to 12 whole for garnishing. Place the sliced berries in a bowl; add 3/4 cup sugar and let stand for at least 1 hour at room temperature.
Put layers together with strawberries and their juice between the layers and on top. Garnish with several whole berries and serve with whipped cream.

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