Strawberry Shortcake (serves 6)

2 1/2 lbs strawberries, sliced

4 tbsp sugar

1 cup heavy whipping cream

2 tbsp powdered sugar

2 cups flour 

 ¼ cup sugar

 2 tsp baking powder

 1/8 tsp salt

 1/3 cup cold unsalted butter

 1 egg, lightly beaten

 1 tsp vanilla

 ½ cup light whipping cream or half & half

Strawberries:  Slice strawberries and place in a medium bowl.  Add 4 tbsp sugar and stir to combine.  Let set in fridge for at least an hour so it can develop a nice juicy syrup - the longer it sets the better (sometimes I'll even do this step the day before I know I'm making this).

Shortcake:  Whisk together flour, sugar, baking powder and salt together in a large bowl.  Cut butter into small pieces and blend in to the flour mixture until it resembles coarse crumbs.  Whisk together egg, cream and vanilla and add to flour mixture, mixing just until dough comes together.  Transfer to floured surface and knead gently 4 or 5 times then pat or roll dough until 1 inch thick.  Cut out rounds and place on cookie sheet sprayed with cooking spray (I just use a glass to cut out the dough rounds).  Brush tops with cream and sprinkle with sugar.  Bake at 400 for 15-20 minutes.  Cool on wire rack.

Whipped Cream:   Place the heavy whipping cream into the bowl of an electric mixer and add the 2 tbsp of powdered sugar.  Using the whisk attachment beat on high until you have whipped cream.