Betty's Showy Strawberry Shortcake

Betty demonstrates how to make Strawberry Shortcake. This is a traditional Southern-style shortcake that is not overly sweet.
Showy Strawberry Shortcake
1 quart fresh strawberries, washed, capped, and sliced
½ cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/3 cup butter
2/3 cup milk
2 tablespoons butter, melted (optional-I omitted this.)
1 cup whipping cream, whipped
whole strawberries, for garnish, if desired
mint sprigs, for garnish, if desired
Combine 1 quart fresh sliced strawberries and ½ cup sugar. Stir gently and chill 1 to 2 hours. Combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 2 tablespoons sugar in a large mixing bowl. Cut in 1/3 cup butter with a pastry blender. Blend until mixture resembles coarse cornmeal. Add 2/3 cup milk to flour mixture. Stir with a fork until a soft dough forms. Divide dough in half. Pat each half out evenly in a greased and floured 8-inch to 9-inch round cake pan. (Dough will be sticky; dust hands with flour as necessary.) Brush surface of each with 1 tablespoon melted butter, if desired. Bake at 450 degrees (F) for about 10 to 12 minutes, or until layers are golden brown. Cool in pan on wire rack for 30 minutes. Remove layers from pans and cool on wire rack completely. (Layers will be thin.) Place 1 cake layer on nice, flat cake plate. Spoon on slightly less than half of the whipped cream, and arrange slightly less than half of the sliced strawberries on top (holding back on the juice to prevent spills). Repeat the procedure with remaining cake layer, whipped cream, and strawberries, reserving a small amount of whipped cream for garnish. Garnish top of cake as desired with whipped cream, whole strawberries, and mint sprigs. Place reserved strawberry "juice" in a small pitcher to be served over the top of a slice of shortcake. This is a delicious, showy dessert, and I hope you love it! Love, Betty ♥♥♥♥♥
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