Blackberry Shortcake

Preheat oven to 425°

In a large bowl, sift together 3 cups flour, ½ teaspoon salt, 4 teaspoons baking powder and 4 tablespoons sugar.

Using a pastry blender or two knives, chop in the ½ cup of cold butter until well mixed.

Add 1 ¼ cup milk to the large bowl and stir. Add more milk if needed to give a soft dough.

Turn the dough out on a floured surface and knead about thirty times with your hands. Add flour to your hands or the table if the dough starts to stick.

Press half the dough into a greased 8 x 8 inch pan. Press the second half of the dough into an eight inch square and place on top.

Bake until brown, about 20 minutes.

In a large bowl, whip cream and sugar until medium-stiff peaks form using a whisk.
Cut the shortcake into 9 pieces.

Serve: Put 1 square into a bowl. Split in half as you would an English muffin. Spoon ½ cup of berries and ¼ cup of whipped cream on bottom half.