Preheat oven to 425 °F. Hull strawberries, cut into 1/2″ pieces (makes about 1 cup); set aside. In large bowl, mix together flour, sugar, baking powder and salt. Add butter. With a pastry blender or two knives used
scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries; toss well to coat. Add milk all at once. With a fork, lightly toss together until mixture holds together. With floured hands, scoop approximately 1 1/2 to 2 tablespoons of mix and drop on a greased cookie sheet. Bake until golden, about 15 minutes. Serve warm with butter or cream cheese. Yield: 1 dozen.