Strawberry Shortcakes

In a bowl, toss the strawberries with 3 Tbs. of the sugar. Cover and refrigerate until the berries release their juices, at least 2 hours or up to 6 hours.

Preheat an oven to 400°F. Have ready an ungreased rimmed baking sheet. In a bowl, sift together the flour, 3 Tbs. sugar, the baking powder and the salt. Cut the butter into tablespoons and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add 1 cup of the cream and stir just until the dough comes together.

Turn out the dough onto a lightly floured work surface and knead gently just until smooth. Using a light touch, pat out the dough into a round about 1/2 inch thick. Using a 3-inch round biscuit or cookie cutter, cut out as many dough rounds as possible and place them 1 inch apart on the baking sheet. Gather up the scraps, pat them out again, and cut out more dough rounds to make a total of 6 shortcakes. Add them to the baking sheet. Bake the shortcakes until golden brown, 15 to 18 minutes. Let cool on the baking sheet on a wire rack until warm.

To make the whipped cream, in a chilled bowl, combine the remaining 1 cup cream, 2 Tbs. sugar and the vanilla. Using a handheld mixer on medium-high speed, beat until soft peaks form.

To serve, split each shortcake in half horizontally and place a shortcake bottom, cut side up, on a dessert plate. Top each shortcake bottom with a heaping spoonful of strawberries with their juices and a dollop of whipped cream. Place the shortcake top over the whipped cream and serve at once. Serves 6.

Variation: Blackberries, blueberries, raspberries, nectarines and peaches (or a combination) all go great with shortcake. For a grown-up variation, substitute 1/4 cup orange-flavored liqueur, such as Grand Marnier, for the sugar, then add a little sugar to taste, if you wish.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).