Heat oven to 450°. In a large bowl, combine flour, 1/4 cup sugar, baking powder, and salt.

Cut in butter until crumbly. With a fork, stir in milk until the mixture forms a ball. On a lightly floured surface, knead the dough 5 times or until smooth. Roll out to a 9x6-inch rectangle 2-inch thick.

With a 3-inch star-shaped cutter, cut out 6 shortcakes. Place on cookie sheet: sprinkle with 1 ½ teaspoons sugar. Bake for 7 to 10 minutes or until lightly browned. Cool slightly; split in half. Meanwhile, in a medium bowl, combine strawberries and 1 tablespoon sugar; set aside.

For each serving, place the bottom of the shortcake on an individual dessert plate and top with fruit. Top with the remaining half of the shortcake: garnish with strawberries.