Strawberry Shortcake (makes 10-12 servings)

• 2 pints strawberries (washed, hulled and sliced lengthwise)
• ½ cup plus 2 tablespoons sugar
• 3 cups flour
• ¼ teaspoon salt
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup butter (divided)
• 1 ¼ cups heavy cream
• Whipped cream topping (store-bought or homemade)

Set aside 10-12 of the largest slices of strawberries (for “heart” toppings). In a large container, gently crush about half of the remaining strawberries to release the juices and then mix them with the other half plus ½ cup sugar. Place in fridge.

Preheat oven to 425 degrees.

In a large mixing bowl, combine flour, 2 tablespoons sugar, salt and baking powder. Add ½ cup of softened butter, and pinch into dry ingredients. Add heavy cream and combine into soft dough. Knead the dough on a lightly floured surface (for about a minute or two). Roll dough to about ¾-inch thickness. Using a biscuit cutter, cut out the rounds.

Place the rounds on a parchment lined baking sheet. Melt remaining butter and brush on each round. Bake for 12 to 15 minutes, or until light golden brown on top.

Remove from the oven, and gently break the biscuits apart using a fork. Place a bottom half of shortcake on each plate. Top with a generous spoonful of berries and whipped cream topping. Cover with the top half and add whipped cream topping and a sliced berry “heart.” Serve immediately.