STRAWBERRY SHORTCAKE

What's the best thing about June? If you ask me, it's fresh strawberries. The farmers' markets are filled with them in our corner of the world and they are ripe and delicious. Such bounty cries out for buttery shortcakes and freshly whipped cream. This is a recipe I've used forever and one that is simple, but yields wonderful results.

Serves 6-9
1 quart of freshly picked strawberries, rinsed, hulled, and sliced (reserve 2 strawberries)
2 tbs sugar

2 cups all purpose flour
1Tbs baking powder
2 Tbs sugar
1 stick butter (1/2 cup)chilled and cut into cubes
1 egg
1/2 cup heavy cream

1 cup heavy cream
1 Tbs sugar
1/2 tsp vanilla

Mash 1-2 of the strawberries in a large bowl. Add the sliced strawberries and sprinkle with the sugar. Mix gently, then set aside for 30 minutes to 1 hour.

Preheat oven to 450 degrees. Sift the flour, baking powder, and sugar into a large bowl. Cut in the butter until the flour looks like coarse crumbs. Beat the egg and add it to the heavy cream, then pour it over the top of the flour mixture. Stir until it comes together, then turn onto a floured board and knead 6-10 times. Roll or pat out the dough and cut 6-9 three-inch shortcakes (depending on the thickness of the dough, you'll get more or fewer shortcakes). Place on an ungreased cookie sheet and bake 12-15 minutes. Cool, then split.

Whip the heavy cream, adding the sugar and vanilla.

To serve:  heap strawberries and cream on the split shortcakes.
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TASTE NOTES
The first true taste of summer!