Is there any summer treat more American than Strawberry Shortcake?
Make this with little farm-fresh strawberries bursting with flavor and you won't need to slice them and sweeten them.
1 ptStrawberries (fresh little ones, hulled)
1Wicked Easy 15-minute Scones
1 ptHeavy Cream (Jersey if possible ;-))
Hull the strawberries and quarter the bigger ones. If you are not using supermarket strawberries, then you do not need to slice them and sweeten them.
Sprinkle half the sugar over the berries and let them sit a few minutes.
Whip the cream and sweeten with the remaining sugar.
Split the scones and set them out with the tops to one side.
Add a dollop of whipped cream to the split scones, then pile berries all over.
Put a schmear of whipped cream on the biscuit tops and lay over the berries.
If you use supermarket berries, you should slice them, use more sugar, and maybe add a dash of brandy to the whipped cream.