For a perfect summertime treat, not many things can beat serving up a batch of old-fashioned strawberry shortcake, and this recipe is delicious! The cream scones for this all-American tradition are deliciously satisfying, with just the right amount of sweetness. Split the scones in half while still warm from the oven and layer with a generous serving of fresh sweet strawberries and sweetened whipped cream. If the scones have been made in advance, reheat for a few seconds in the microwave just before serving. Look for the ripest and sweetest berries you can find.

Strawberry Shortcake

Ingredients:

Berries:

2 quarts fresh ripe strawberries

¼ to ½ cup granulated sugar, depending on the sweetness of the berries.

Scones:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, chilled, cut into small pieces

1 large egg

¼ cup half and half cream

5 tablespoons whipping (heavy) cream

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

1 tablespoon whipping (heavy) cream

1½ teaspoons granulated sugar

Sweetened Whipped Cream:

2 cups heavy (whipping) cream

¼ cup granulated sugar

1 teaspoon pure vanilla extract

Directions:

Berries:

1. Wash and hull the strawberries and cut into small to medium sized pieces. Place the berries in a medium sized mixing bowl and sprinkle with ¼ to ½ cup granulated sugar, depending on the sweetness of the berries; stir. Let the berry mixture sit at room temperature at least 30 to 60 minutes before serving. As the berries sit they develop a wonderfully thick syrupy juice.
   
   Scones:
2. Preheat oven to 425 degrees F. Lightly grease a baking sheet.
   
   
3. In a large mixing bowl, combine flour, sugar, baking powder, and salt; sift or whisk together to mix.
   
   
4. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
   
   
5. In a small bowl, lightly beat the egg, stir in the half and half cream and heavy cream. Add this liquid mixture to the flour mixture; stir just until mixed and all of the dry ingredients are moistened (the dough may be sticky.)
   
   
6. Turn the dough out onto a lightly floured pastry mat or pastry board. Shape and pat the dough into a circle or rectangle, about 7 inches around and about ¾ inch thick.  Use a 3 inch biscuit cutter or drinking glass to cut four rounds from the dough. Dip the edges of the cutter in flour to prevent the dough from sticking. Re-pat the scraps of dough together and cut 2 more rounds, or just divide the remaining dough in half and pat each half into a round shape. Place the rounds 1 inch apart on the baking sheet.
   
   Topping:
7. Brush the top of each scone with heavy cream. Sprinkle ¼ teaspoon granulated sugar on top of each scone.
   
   Bake:
8. Bake 14 to 18 minutes or until the scones are lightly browned. Remove scones from the baking sheet and place on a wire cooling rack to cool slightly.
   
   Sweetened Whipped Cream:
9. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
   
   Assembly:
10. When ready to serve, split each warm scone in half horizontally and place the bottom halves on individual dessert plates. Spoon some of the berries over the scones, including the runny juices. Spoon a generous dollop of sweetened whipped cream over the berries. Place a scone top over the whipped cream, and then add another spoonful of berries and another dollop of whipped cream.
    
    Makes 6 servings.
    
    TheBakingPan.com
    
    Source:
    Daley, Regan, In The Sweet Kitchen, Artisan, New York, 2001,
    Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003
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