Strawberry shortcake

It’s almost strawberry season and that means it’s time for strawberry shortcake which is one of the best possible things one could ever eat. Here’s how we do it:

• 2 lb. fresh strawberries macerated
• 3 T sugar (maple syrup works too)
• 1 T lemon juice

Mix strawberries, sugar/syrup/lemon juice and set aside

We mix up the batter and bake in an 8- or 9-inch  Pyrex baking dish. Others prefer to make biscuits. Your call.

The shortcake:

• 2 C flour
• ¼ C sugar/syrup
• 1 T baking powder
• 1 t salt
• 8 T cold butter cut into pieces
• 1 ¼ C cold heavy cream

1. Combine dry ingredients
2. Add the butter and mix until it forms pea-sized pieces
3. Add the cream and mix to a sticky dough
4. Bake at 350-375 F until golden brown

While the shortbread bakes, make whipped cream (we use maple syrup here too).

To serve, cut pieces of shortbread or biscuits in half lengthwise. Spoon strawberries on the bottom half along with some whipped cream. Put the top piece on and add more strawberries and whipped cream and some torn up fresh mint leaves.