Preheat over to 475-degrees.

Sift together 2 cups sifted Gold Medal flour, 3 teaspoons double-acting baking powder, 1 teaspoon salt, and 2 tablespoons sugar.

Pour into a measuring cup (but don’t stir together) 1/3 cup cooking (salad) oil such as Wesson and 2/3 cup milk.

Then pour all at once into the flour.

Stir with a fork until mixture cleans sides of the bowl and rounds up into a ball.

Smooth by kneading about 10 times without additional flour.

With the dough on waxed paper, press out with hands, or roll out between waxed papers to 1/2 the thickness desired in baked shortcakes.

Cut with unfloured biscuit cutter.

Bake 10 to 12 minutes on an ungreased cooky sheet in very hot oven (475-degrees).

Split each shortcake in half and spoon sweetened strawberries (not chilled) between and on top.

Serve warm with whipped or plain cream.