Traditional Strawberry Shortcake

2 cups sifted self-rising flour
3 tbs sugar
6 tbs butter or margarine, slightly softened
1 cup whipping cream
2 quarts strawberries, hulled sliced and sweetened to taste
1 cup whipping cream, whipped with 1 tbs sugar, if desired

Preheat oven to 425F. Lightly grease baking sheet. Combine flour and sugar in mixing bowl. Cut butter into flour with pastry blender or two knives until mixture resembles coarse crumbs. Add 1 cup whipping cream and stir with a fork only until dough leaves sides of bowl. Turn dough out into lightly floured board or pastry cloth; knead gently just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with large (2-1/2 inches) floured cutter. Place about an inch apart on prepared baking sheet. Bake 10 to 12 minutes or until golden brown. To serve, pull biscuits apart and place bottom halves on individual serving plates; spoon on half the strawberries and whipped cream. Cover with biscuit tops and spoon on remaining strawberries and whipped cream.

Makes 12 shortcakes.

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Cajun Country -- New Iberia, Louisiana