GETTING READY

1. In a large bowl, combine fresh sliced strawberries with sugar. Stir gently and pop in refrigerator to chill for 1-2 hours.

2. Grease and flour two 8-9 inch round cake pan and set aside.

3. Preheat oven to 450 degree F.

MAKING

4. In a large mixing bowl, combine all-purpose flour, baking powder, and sugar.

5. Add butter and cut it in with a pastry blender until mixture resembles coarse cornmeal.

6. Pour milk and stir with a fork until a soft dough forms. Divide dough in half.

7. Pat and spread each half out evenly in greased and floured cake pans. Dust hands with flour if needed while patting.

8. Brush surface of each with 1 tablespoon melted butter, if desired.

9. Pop in oven and bake for about 10-12 minutes or until layers are golden brown.

10. Remove from oven and let cool in pan on wire rack for 30 minutes. Remove layers from pans and transfer on wire rack to cool completely.

11. On a flat cake plate, place a cake layer and spoon on slightly less than half of the whipped cream.

12. Arrange less than half of the sliced strawberries on top (holding back on the juice to prevent spills).

13. Repeat the procedure with remaining cake layer, whipped cream, and strawberries, reserving a small amount of whipped cream for garnish.

FINALIZING

14. Garnish top of cake as desired with whipped cream, whole strawberries, and mint sprigs.

SERVING

15. Cut into wedges and serve with some reserved strawberry juice on top.