Strawberry Shortcake

What could be better with some juicy local strawberries than shortcake? This recipe is one of the easiest I found, and requires no rolling or cutting. The original one by Sheila Lukins called for only 2 1/2 tablespoons of sugar... certainly not enough for those with a real sweet tooth.

First, rinse, hull and slice 1 to 2 pints of strawberries, sprinkling with sugar to taste and tossing lightly. Allow berries to sit for at least 15 to 20 minutes. In the meantime, start the shortcake. While they're cooling, prepare your freshly whipped cream with a few tablespoons of confectioner's sugar and 1/2 teaspoon of vanilla extract for every cup of heavy whipping cream.

Shortcake

2 cups self-rising flour
1/2 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup whole milk
2 tablespoons heavy cream

Preheat the oven to 400 degrees. Cover a baking sheet with parchment paper.

Whisk together flour, sugar and salt. Add the butter, blending with a pastry blender or your fingers until mixture resembles a coarse meal. Stir in the milk, mixing until a soft dough forms. Be careful not to overwork the dough.

Drop the dough in 6 equal portions onto the parchment, making sure each is nicely shaped. Brush tops lightly with the cream.

Bake for 15 to 20 minutes, taking care not to burn the bottoms. Remove to a rack and cool. Slice shortcakes in half and spoon berries and juice over. Serve with dollops of whipped cream.