| 1. | Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside. |
| 2. | In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse meal. Stir in milk. |
| 3. | Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 circles with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over circles; sprinkle with 1 teaspoon sugar. |
| 4. | Bake 12 to 15 minutes or until golden brown. Cool 15 minutes. |
| 5. | In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half crosswise. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries. |
| Bake 15 to 18 minutes. |
