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OxfordPress.com

Strawberry shortcake

Makes 6 servings

Cream Biscuits:

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whipping cream

Heat the oven to 400 degrees. Lightly grease a cookie sheet.

In a large bowl mix the flour, sugar, baking powder and salt. Gradually add the cream, tossing the mixture with a fork until clumps form. Press the clumps into a fairly smooth ball and shape the dough into a 6-inch log. Cut into 6 even slices and place on the cookie sheet.

Bake until the tops and bottoms are light golden brown, about 15 minutes. Remove to a wire rack and cover lightly with a kitchen towel. Cool at least 10 minutes before filling (but eat within 6 hours).

Filling:

1 quart berries, rinsed, hulled and sliced

3 tablespoons sugar

Put 1 cup of the berries in a medium bowl and sprinkle with the sugar; mash lightly with a fork until juicy. Stir in the remaining berries and let stand at room temperature for an hour, or refrigerate up to 12 hours — but bring to room temperature before serving.

Split the shortcake biscuits and spoon some of the berries over each; cover with the biscuit top and spoon remaining berries on top. Top with lightly sweetened or unsweetened whipped cream.

Use supermarket poundcake and farm-market berries for an easy dessert.