Strawberry Shortcake

Preparation

1. Step 1

   Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.

2. Step 2

   Preheat oven to 450 degrees.

3. Step 3

   Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter, and rub into dry ingredients as for pastry. Add 1¼ cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.

4. Step 4

   Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.

   

5. Step 5

   Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.

   

6. Step 6

   Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.

   

7. Step 7

   Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.