End of Season Strawberries

Oh man, they went on super sale at our local grocery store! What to do? Strawberry shortcake, naturally. Take the time to whip your own cream if you can - the homemade cream soaks into the shortcake biscuits so much better than the stuff from the can! I've been in love with this recipe since my friend Eliza shared it with me nine years ago. (Oh, and a pile of shortcake makes for a great baby or bridal shower centerpiece.)

Shortcake
Yields approximately eight cakes

2 cups flour
¼ cup sugar
¼ T salt
1 T baking powder
5 ½ T butter, cold
1 cup heavy cream/milk

1. Preheat oven to 375 degrees.
2. Combine flour, sugar, salt, and baking powder.
3. Cut in the butter until it resembles small pebbles.
4. Lightly mix in the cream/milk. (Add more flour if the dough is very wet and you plan on rolling it out.)
5. Roll dough ½ inch thick and cut into 2” rounds. Place on greased sheet. Alternatively, pat the dough into a pan that measures smaller than 8 x 11 ½ inches. (Or use a cookie scoop to make dropped biscuits, but they won’t be very pretty.)
6. Cook for 15 minutes or until brown on the bottom.

Note: Serve with fruit and custard/whipped cream.