Salute spring with strawberry shortcake

Strawberry Shortcake

Serves: 8

• 2 quarts (2 pounds) fresh strawberries, hulled and thinly sliced stem to point
• 6 tablespoons sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup heavy cream (or, for extra deliciousness, try 1/2 cup heavy cream whisked into 1/2 cup creme fraiche)
• 4 cups Whipped Cream (recipe follows)

1. Rest: Toss together sliced berries and 4 tablespoons sugar. Mash a few of the berries with a fork to release juices. Cover and let rest at room temperature.

2. Whisk: In a large bowl, whisk flour, remaining 2 tablespoons sugar, baking powder and salt.

3. Cut-in: Use a pastry blender or quick fingers to work in butter until lumps range from crumbs to small peas.

4. Toss: Drizzle in all but 1 tablespoon cream. Toss with a fork until dough clumps.

5. Cut: Turn out clumps onto a work surface. Knead a few seconds to get the dough to hold together. Pat into a 3/4-inch thick square, about 8 inches across. Use a heavy knife to cut into 8 4-by-2-inch rectangles.

6. Bake: Set biscuits on a baking sheet, allowing them some elbow room. Brush tops with the remaining cream. Slide into a 400-degree oven and bake until golden brown, about 17 minutes. Don’t fret over their looks; shortcake is no beauty pageant.

7. Serve: Use a fork to poke biscuits along their perimeters and open, English-muffin style, while still warm. Spoon strawberries and their juices onto bottom halves. Crown with biscuit tops. Lavish with whipped cream.

Whipped Cream

Measure 2 cups heavy cream, 1/4 cup sugar and 1 teaspoon vanilla extract into the mixer. Whisk to fluffy peaks. Makes about 4 cups.