3 quarts strawberries (fresh)
1⁄2 cup granulated sugar
2 ¼ cup flour (all-purpose)
4 tsp baking powder
2 tbsp sugar (white)
a 1⁄4 tsp salt
⅓ cup shortening
a single egg
⅔ cup milk
2 cups heavy cream, whipped
Toss the strawberries with 1/2 cup white sugar after slicing them.
Preheat the oven to 425 degrees F (220 degrees C). One 8-inch round cake pan should be greased and floured.
Combine the flour, baking powder, 2 tablespoons white sugar, and salt in a medium mixing basin.
Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.
In the center, make a well and pour in the beaten egg and milk. Stir until everything is well blended.
Pour the batter into the pan that has been prepared. Preheat oven to 425°F (220°C) and bake for 15–20 minutes, or until golden brown. Allow to cool in the pan on a wire rack for a few minutes.
Half-cut the slightly cooled cake into two layers. Half of the strawberries should be on one layer, and the other should be on top.
Finish with the remaining strawberries and whipped cream.