Strawberry Shortcake

1. 1

   Preheat oven to 475 degrees.

2. 2

   1. Measure flour and sugar into a large bowl. Whisk to blend. Cut butter into flour mixture and stir in with a wire whisk until mixture resembles coarse cornmeal. A few small lumps are okay.

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   2. Blend in the half-and-half with light strokes of a kitchen fork. Continue lightly blending until the dough leaves the side of the bowl. Add a little more milk if necessary to work all the dry ingredients into a sticky, thoroughly damp dough.

4. 4

   3. Spoon out the dough with a tablespoon and drop biscuits about four inches in diameter and two inches high on a greased cookie sheet. Leave about in inche between each. Bake 10 to 14 minutes in the preheated 475-degree oven. They're ready when they lightly brown on the top. Don't look for a dark brown; that indicates overbaking.

5. 5

   4. Wash and remove leaves from the strawberries. Slice them top to bottom about 1/4 inch thick.

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   5. Whip the cream in a chilled metal bowl until soft peaks form. Add the sugar and continue whipping until no grittiness remains.

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   6. Slice the shortcakes in half. Spoon some whipped cream on the bottom half. Add sliced strawberries until they fall off the sides, and a little more whipped cream.

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   Makes about twelve shortcakes.

* Per serving · 4 servings · Values may vary.

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