Strawberry Shortcake

Tuesday night's dinner was strawberry shortcake. I needed to use some of the strawberries and this was a classic when I was a kid. Curtis still is a little unsure about a shortcake as a main course, but I am working on convincing him. I didn't eat with the family last night and was looking forward to strawberry shortcake for breakfast (it has milk on it, which also makes it a breakfast food!). However, there was just a taste left when I got home. That meant that I had to take the time to bake this morning so I could enjoy strawberry shortcake. It was worth all the very short amount of time it took. The shortcake is more like a slightly sweet biscuit than a cake. My mom's family pairs fruit with a bread and milk in lots of different combinations to make a meal (and the men they marry are always wary of the combination at first). This is my favorite strawberry season meal.

Strawberry Shortcake
2 c flour
3 T sugar
3 t baking powder
1/2 t salt
6 T butter
1 egg, beaten
2/3 c milk

Stir together flour, sugar, baking powder, and salt. With a pastry blender/cutter-thing (the name is escaping me at the moment). Cut in butter until crumbly. Combine egg and milk in a measuring cup, then add all at once, stirring just until moistened. Spread into greased 9" round cake pan. Bake in preheated 350 oven for 18 - 25 minutes. Serve topped with fresh strawberries (or any other berries) and milk (or whipped cream if it's a dessert).