We had friends for dinner last night and I made strawberry shortcakes for dessert. Just in case you wind up with some beautiful strawberries this weekend, I wanted to pop in here and give you my recipe because this is so easy and so good. If you can time it so that the shortcakes are still a bit warmish when served, oh man.
Slice 2 pints of (hulled) strawberries into a mixing bowl, and add up to 3/4 c. of light brown sugar, depending on how sweet your berries are (mine were incredibly sour!). Fold in sugar, cover bowl, and let sit in the refrigerator for an hour or so, while you make the shortcakes.
1 3/4 c. all-purpose flour
1/4 c. whole-wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 c. cold butter
1 beaten egg
2/3 c. half-and-half
Preheat oven to 450 degrees F. In mixing bowl, stir together flours, sugar, baking powder, and salt. Cut the butter in small cubes and work it into the flour mixture with a pastry cutter thing until the mixture resembles coarse crumbs. Beat the egg and add the half-and-half to it, stir; add milk/egg all at once to flour mixture and stir it up with a fork just until moistened. Drop dough in four big blobs onto a sheet pan covered with parchment paper or Silpat and sprinkle with a bit of sugar on top. Bake 15-18 minutes or until just golden. Remove from pan and cool slightly.
To serve, whip 1 cup of heavy cream with a hand mixer, and add a few tablespoons of sugar to taste. Place a shortcake into a bowl, top it with strawberries, and add a big blob of whipped cream.
I recommend making a double batch and saving some shortcakes to munch on the next morning, while you're cleaning up.