Strawberry Shortcake

Baking powder biscuits
Fresh ripe strawberries (can use part frozen)
Sugar
Whipped cream
Mint sprigs for garnish (optional)

You will need about 1/2 pint basket of strawberries per person. One pint of berries is 2 - 2 1/2 cups whole berries. Wash and slice the strawberries, sprinkle with sugar to taste (use 1/8 - 1/4 cups sugar for 1 pint of berries, or to taste), and refrigerate for a few hours to let the sugar draw the juices out of the strawberries to make a sauce.

Make the baking powder biscuits, cool. You will need one biscuit per person.

When ready to serve, whip the cream. Place a biscuit in each serving dish. Spoon over a generous serving of strawberries being sure to add the juices, which will soak into the biscuits. Top with whipped cream and a mint sprig for garnish, and serve.

1 quart strawberries = 1-1/2 lb. = 4 cups sliced (1/2 inch thick or quartered)

1 pint strawberries = 3/4 lb. = 2 cups sliced (1/2 inch thick or quartered)