Strawberry Shortcake

Strawberry Shortcake

(A 'shortcake' is not a short cake- it is a shortbread made sweet. "Short" refers to shortening, an ingredient sponge cakes shouldn't have. Strawberries on sponge or pound cake is a different dessert, which you are welcome to, but here's how to make the real thing)

Slice up:

2 quarts of strawberries

Stir to cover with:

1 c sugar

Let this sauce sit in the fridge

Preheat oven to 425f.

In the cuisinart, spin:

1 1/2 c. soft wheat flour1/3 c sugar2 1/2 tsp baking powder1/4 tsp salt

Cube into flour mixture quickly to keep cold, then process to a sandy texture with butter lumps no bigger than rice grains:

6 Tbsp butter

Pulse just 1-3 times after adding:

1/2 cup buttermilk

Dump wet+sandy mixture out on generously floured board, and bring together while kneading to a very soft dough, only 5-6 gentle turns after dough has come together. Shape dough as desired, using a light hand. Square and slice into squares or triangles, or cut rounds out with biscuit cutter, dipping in flour between. Place finished shortcakes on slightly greased pan 2 inches apart, and bake for 13-15 minutes until golden on top. Cool or don't. Once you plate the shortcake and drizzle with 1/4 c strawberries-and-juice sauce, and top with (I won't look how much):

Whipped cream

And eat it right away! Like snow in spring, this ephemeral dessert melts quickly.