RECIPE : STRAWBERRY SHORTCAKE

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BISCUITS 3 cups flour 3 teaspoons baking powder* 1/2 teaspoon salt 5 1/2 tablespoons butter, cold and cut into little cubes 3/4 cup milk or half and half Preheat oven to 425 degrees.

Whisk flour, baking powder and salt in a large bowl until thoroughly combined. Work butter into flour with fingers or buscuit cutter until it resembles coarse meal. Stir in milk in splashes until soft dough forms. Place on floured surface and work quickly into a single layer. With top of a glass, cut out round shapes and place on baking sheet. Bake for approximately 15 or more minutes.

Ideally your biscuits should be warm when serving Strawberry Shortcake. Have some butter at room temperature available to butter sliced biscuits.

STRAWBERRIES

1 quart strawberries, washed and hulled
4 tablespoons sugar or to taste
1 tablespoon lemon juice or
1 tablespoon Grand Marnier

In a large bowl, slice half the strawberries and add sugar with lemon juice. Toss until strawberries begin to give up their juice. Cover and refrigerate until ready to use.

WHIPPED CREAM

1 pint heavy cream
1 teaspoon vanilla extract
2-3 tablespoons sugar

Whip cream until soft peaks form, then add vanilla and sugar.

Butter biscuit sides, spoon strawberries and juice over biscuit, spoon whipped cream over strawberries, cover with biscuit top and serve.