Strawberry Shortcake is a no-brainer this time of year. This is a family recipe with a shortcake biscuit, slightly sweetened strawberries and whipped cream.

Strawberries:

• 1 quart strawberries, hulled and sliced
• 2 TBSP sugar (or to taste)

Biscuits:

• 2 cups flour
• 1/3 cup sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup butter
• 1/2 cup milk
• 2 eggs, slightly beaten

Whipped cream:

• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla
• 1/4 cup powdered sugar

Combine sliced strawberries and sugar in a bowl, stirring occasionally.

Preheat oven to 450 degrees. Line or grease a baking sheet.

Sift flour, sugar, baking powder and salt together. Cut in butter by hand or with food processor, until butter particles are fine. Combine milk and eggs in a liquid measuring cup. Stir into flour mixture until dough is moistened.

Turn out onto floured work surface and gently pat into a rough circle. Fold dough in half, pat into a rough circle again and fold once more.

Roll out to 1/2-inch thickness. Cut out 3-inch (or so) circles. Re-roll the scraps and cut remaining dough. You should get about 12 shortcakes.

Place on baking sheet. Brush with butter or cream and sprinkle with sugar (or graham cracker crumbs – as pictured).

Bake at 450 degrees for 8-10 minutes. Cool.

Whip heavy cream with vanilla and powdered sugar until soft peaks.

Serve each biscuit, sliced, with copious amounts of strawberries and as much whipped cream as is humanly possible.