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1 pt. fresh strawberries
1 c. flour
1 tsp. baking powder
4 Tbsp. butter or margarine
1 egg
2 to 4 Tbsp. sugar or to
1/4 tsp. salt
1/3 c. milk
whipped cream

Hull berries and slice in half lengthwise. Turn into a
1 1/2 quart bowl. Toss with sugar to taste. Let stand.
Combine flour, sugar, baking powder and salt in a 1 1/2 quart
bowl. Using two knives, cut in butter until mixture is crum-
bly. Beat milk and egg together in small bowl, then pour into
flour and butter mixture. Beat vigorously 10 strokes. Turn
batter into 4 well greased 6 ounce custard cups. Microwave,
uncovered, on Low for 11 to 14 1/2 minutes or until cakes are
no longer doughy. Let stand for 3 minutes before inverting
onto serving plates. Let cool 5 minutes before filling. Split
cakes in 1/2 crosswise. Spoon berries over bottom halves, then
cover with top half of cakes. Spoon whip cream on top.

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