Strawberry Shortcake

This is a actual shortcake, not an angelfood cake like is common in the desert of this name in most of America these days. The shortcake pairs much better with the strawberries because the savory of the cake make the sweetness of strawberries more apparent.

2 cups flour

1/2 teaspoons salt

4 teaspoons baking powder

1 Tablespoon sugar

Mix this together in a bowl and cut in 1/3 cup butter.

Measure 2/3 cup milk with 1 egg beaten in it.

Add this to other mixture. It should be lumpy. Just mix until moist.

Bake in a 9 inch pan at 450 degrees for 15 minutes.

To serve, cut in half. crunchy side side out. Add vanilla ice cream, strawberries that have been cut and sugared and whipped cream.