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Combine flour, sugar, salt and baking powder. Cut in butter. Add milk and stir until combined. Pat into 4 x 8 inch rectangle on a lightly floured surface. Cut into 8 squares and place on a baking sheet covered with parchment paper. Bake for 15-20 minutes until golden brown. Cool. Split open with serrated knife and serve with strawberries and freshly-whipped heavy cream. (To prepare strawberries, rinse and cut out the tops, then roughly chop and stir in a tsp. of sugar; set aside while you make the shortcakes)