Shortcake for Strawberries

This is absolutely wonderful. Just right-not too cakey or biscuity.

2  cups  flour

½  cup  sugar

3  tsp  baking powder

½  tsp  salt

½  cup  margarine or butter

¾  cup  milk

2  eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the margarine until mixture resembles coarse crumbs. Add milk and eggs, stirring just until dry ingredients are moistened. Spoon into a greased 9-inch round cake pan.

Bake at 375° for 25 to 30 minutes or until a toothpick tests done. Cool for 10 minutes in the pan. Invert onto a serving plate. Cut the cake into wedges, splitting each wedge in half. Top with strawberries and/or blueberries that have been mixed with some sugar. Top with Cool Whip or whipped cream, and toasted almonds.