1 quart strawberries

2/3 cup sugar, or to suit taste

1 recipe Shortcake

Melted Butter

Wash and hull strawberries and slice or crush them. Mix with the sugar, cover and let stand at least 30 minutes or until juice flows freely. Meanwhile mix shortcake dough. Roll thin. (avout 1/3-inch thick) and cut out with biscuit cutter of desired size. If crusty shortcakes are desired, lay all biscuits out on baking sheet; if less crusty ones are preferred, transfer half of them to baking sheet, brush with melted butter, and lay rest of rounds on top. Bake as directed for Shortcake. To serve, place one biscuit (or lower half of biscuit) on serving dish, drizzle with melted butter and spoon strawberries and juice over it. Cover with another half biscuit and spoon more berries and juice over top. Serve immediately with whipped cream, if desired. 5 generous servings.

Variation: Bake plain Sponge Cake in a ring form. Cool and fill center to overflowing with fresh sugared strawberries and pineapple. Garnish with whole strawberries and whipped cream.