Heat oven to 425 degrees F.

Mix flour, 1/4 cup sugar, baking powder and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Make hole in center; add 3/4 cup milk; stir to make soft dough.

On floured board, pat dough into 3/4-inch-thick round. Using 3-inch scalloped cookie cutter, cut out 6 rounds. Place on baking sheet. Repeat with trimmings, cutting out 2 more. Brush tops with remaining milk; sprinkle with remaining sugar.

Bake in 425 degree Foven 20 minutes or until lightly browned. Remove to rack to cool. Split shortcakes in half. Assemble on plates, using your choice of sauce. Serve with whipped cream if desired. Makes 8 shortcakes.

Strawberry-Ginger Sauce: Mix 1/3 cup sugar, 1 tablespoon raspberry vinegar, 1 tablespoon honey, 2 teaspoons finely chopped candied ginger and pinch black pepper in bowl. Add 1/2 cup strawberries; mash to puree, dissolving sugar. Quarter 2-1/2 cups berries; add to mixture.

Strawberry-Orange Sauce: Mix 1/3 cup sugar; 1 tablespoon raspberry vinegar; 1 tablespoon frozen orange juice concentrate, thawed; 1 tablespoon sieved orange marmalade, and pinch black pepper in bowl. Add 1/2 cup strawberries; mash to puree, dissolving sugar. Quarter 2-1/2 cups berries; add to mixture.

Strawberry-Raspberry Sauce: Mix 1/3 cup sugar, 2 tablespoons seedless raspberry jam, 1 tablespoon raspberry vinegar, 1 tablespoon raspberry liqueur and pinch black pepper in bowl. Add 1/2 cup strawberries; mash to puree, dissolving sugar. Quarter 2-1/2 cups berries; add to mixture.