Anyone that has ever picked strawberries knows that it is hard work. This recipe will make all that hard work very rewarding. This recipe was submitted to The Reader’s Digest by Marilyn Kluger in southern Indiana.

2 cups all-purpose flour, sifted

4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

Few grains nutmeg

4 tablespoons butter

3/4 cup milk (approximate)

2 tablespoons softened butter

2 cups strawberries, gently crushed and sugared

1 cup heavy cream

1. Sift flour with baking powder, salt, sugar, and nutmeg.

2. Cut in 4 tablespoons of butter with two knives, or work in with fingers until the mixture resembles coarse meal.

3. Gradually add milk, mixing until a soft dough is formed.

4. Divide dough in half; roll each half on a lightly floured board to fit a 9-inch round pan.

5. Place one layer on buttered pan. Spread with half of softened butter. Top with other layer. 

6. Bake in hot oven for (425*F) 12 to 15 minutes or until the top is golden brown. Remove from pan, carefully split layers and spread center with remaining butter.

7. Place half of the berries between the layers and top with remaining berries.

Serve warm with cream (may be whipped).

Makes 6 to 8 servings. 

Recipe courtesy of The Reader’s Digest Association, Inc., Country Ways: A Celebration of Rural Life, Pleasantville, New York: The Reader’s Digest Association, Inc., 1988.

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