6 Cups sliced strawberries
½ Cup Sugar (divided)
2 Cups flour
2 tsp. baking powder
½ Cup margarine
1 beaten egg
2/3 Cup milk
Whipped Cream or topping
Preheat oven to 450*.
Stir together berries and ¼ cup of sugar; set aside.
Stir together remaining sugar (1/4 cup), flour and baking powder. Cut in margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients. Stir just to moisten.
Spread into a greased 8 inch round or square pan, building up edge slightly.
Bake for 15 – 18 minutes until toothpick removes clean.
Cool in pan for 10 minutes. Remove from pan. Split serving in half, place scoop of ice cream and replace other half of shortcake. Top with strawberries and whipped cream. Cake can be served warm or cooled.