Old South Strawberry Shortcake

2-1/4 cups sifted All-Purpose Flour
3/4 tsp salt
1/2 lb butter, cold and cut into pieces
About 1/3 cup ice water
1-1/2 quarts strawberries, hulled, sliced and sweetened to taste
1 cup whipping cream, whipped with 1 tbs sugar

Combine flour and salt in mixing bowl. Cut butter into flour with pastry blender until mixture resembles coarse crumbs. Sprinkle water a little at a time over flour mixture, stirring with a fork until dough will form a ball. Roll out dough on lightly floured surface to about 1/4-inch thick. Cut into sixteen 3-1/2 inch circles. Place on ungreased baking sheet. Sprinkle with sugar. Prick with a fork. Chill thoroughly. Preheat oven to 375F. Bake for 22 to 24 minutes or until pastry begins to brown. Serve within a few hours or freeze. To serve, place a pastry round on eight individual serving plates; top with half the strawberries. Place another pastry round on top of strawberries. Top with remaining strawberries and whipped cream.

Makes 8 shortcakes.

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Cajun Country -- New Iberia, Louisiana