However, I must admit I like it best with real whipped cream. You can substitute Cool Whip, if you prefer.

I use a non-stick pizza baking pan to cook my shortbread because I like it to be round. You can use a cookie sheet if you prefer, but it should be one that is at least a 1/2" deep.

Ingredients

Shortcake

• 3 cups all-purpose flour
• 1/4 cup plus 2 Tbsp. Splenda or white sugar
• 4 1/2 tsp. double acting baking powder
• 3/4 tsp. salt
• 6 Tbsp. cold, hard butter
• 3/4 cup milk
• 1 egg plus one egg white

Filling and Topping

• 4 pints fresh strawberries
• 2 cups heavy whipping cream**
• Small amount Splenda or sugar to sweeten the berries and the whipped cream

Directions

Wash, drain, and sort strawberries.

Select ten or so of the prettiest, firmest looking berries and set them aside to use as garnish.

Cut up the rest of the berries into small chunks and place in a good-sized bowl.

Add a small amount of sweetener (do this to your own taste). Mash the berries lightly to release some of the juice. If possible, do all of this the night before you are making the shortcake so that the berries have plenty of time to "stew" and get soft and juicy.

To make the shortcake, preheat your oven to 450 degrees. Grease your baking pan with butter.

Sift the dry ingredients together.

Cut the cold butter into the flour mixture until the butter is in small pea-sized pieces.

Beat the egg, egg white, and milk together lightly. Add gradually to flour mixture but only mix until a soft dough forms. Do not overmix, or your shortcake will not have a nice consistency.

Turn dough out onto a lightly floured surface and knead gently just about six times.

Spread the dough in your baking pan by patting it gently until it gets close to the edges (the pan I use is about 12" to 14" in diameter, by the way).

Bake 15 to 18 minutes, or until golden brown on top.

Turn the shortcake out onto a wire rack and allow to cool completely.

Make the whipped cream by whipping the cream with a mixer until soft peaks form. Add sweetener to taste and beat just a bit more until stiffened peaks form, but don't beat it too long or it will start turning to butter and that would not suit.

When the shortcake is completely cool, carefully cut it in half through the middle so that you have two layers. You will need a large knife to do this, and you need to be careful as you go so that you don't cut either layer too thin or too thick.

Place one layer on a round cake plate with the cut side up. Spread half of the cut up berries over the top of the cake, and half of the juice of the berries evenly as well. This is very important, because the juice will soak into the shortcake and make it just right.

Spread half of the whipped cream on top of the strawberries.

Now place the second layer carefully on top of the first, with the cut side facing up.

Spread the remaining berries and their juice evenly on that layer, followed by whipped cream.

Take the whole berries you set aside and cut them in half lengthwise. Arrange them around the top of the cake, on top of the whipped cream, to decorate.

Place the shortcake in the refridgerator uncovered and let sit for at least one hour before serving.

Hmm, hmm, good!