Sugar Shortcakes

"Don't sift flour!"--Mama Mouse

4 cups thinly sliced strawberries
about 1 cup sugar
5 tablespoons butter or margarine
1 cup flour
1/4 teaspoon salt
1 egg
2 tablespoons half-and-half
heavy cream

Gently turn berries with about 2/3 cup sugar. Let stand at room temperature about 1 hour or until they draw juices.

Meantime, prepare the shortcakes: Pre-heat oven to 400 degrees F. Soften 2 tablespoons butter and set aside. In medium mixing bowl, mix together flour, 2 tablespoons sugar, baking powder, and salt. Cut 3 remaining tablespoons butter into flour mixture until particles are fine. In small mixing bowl, beat egg with half-and-half. Add egg mixture to flour mixture. Toss with fork to form a soft dough. Knead very gently on lightly floured surface. Roll to 1/4-inch thickness. Cut out 12 rounds with floured 2-1/2 inch cutter, re-rolling scraps if needed. Place half the rounds on ungreased cookie sheet. Spread each with 1 teaspoon softened butter; top with remaining rounds. Sprinkle tops lightly with sugar. Bake about 14 minutes or until golden.

For each serving: Break open a warm shortcake, place bottom in wide shallow bowl, spoon berries over, cover with top, and spoon on more berries. Pass cream.

Serves 6.

[clipped from an unknown magazine, but can tell from the style that it was probably not from “Better Homes and Gardens” this time]