Organic Strawberry Shortcakes

Fresh, local strawberries, especially when they are organically grown, are one of life’s simple pleasures. Layered with warm biscuit-like shortcakes and freshly whipped organic cream
(Serves 4)

Theoretically, the extra shortcakes would be good with jelly for breakfast or, with sliced natural ham for lunch, but somehow, they always seem to disappear before I have time to worry about what to do with them.
(Makes 8 large biscuits)

Shortcake Ingredients
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold butter, cut into bits
3/4 cup milk

Directions
1) Preheat oven to 400°F.

2) In a food processor, combine flour, sugar, baking powder and salt. Add butter and pulse the motor on and off until the mixture is uniformly crumbly. Add milk all at once and stir or process briefly to form soft dough.

3) Turn dough out onto a well floured surface, and knead very lightly; do not overwork dough or shortcakes will be tough. Roll dough to 1/2-inch thick and with a biscuit cutter or the top of a wine glass, cut 3-inch circles. Press straight down, resisting the urge to twist the cutter. (Twisting the cutter can pinch the edges of the cakes and prevent them from rising freely in the oven.) Arrange cakes a few inches apart on baking sheet lined with baker’s parchment and bake for 10-12 minutes, or until tops are lightly browned.

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Filling Ingredients
1 tablespoon fresh squeezed lemon juice
1/4 cup organic sugar
2 pints red, ripe local, organic strawberries
1 cup organic whipping cream
1/4 cup organic powdered sugar
1/2 teaspoon vanilla extract

Directions
1) While the shortcakes are baking, prepare the strawberries. Put the lemon juice and sugar in a serving bowl. Use a sharp paring knife to trim the crown off each berry, removing as little fruit as possible. Cut the strawberries in half lengthwise, allowing the berries to fall into the bowl as they are cut.

2) Toss the berries with the lemon juice and sugar to lightly coat and allow them to stand in the syrup while you whip the cream with the powdered sugar and vanilla extract. Pile the whipped cream into a self-sealing food storage bag then snip off one corner to create an impromptu piping bag.

3) When the shortcakes are baked, cut each one in half. Put the bottom half a shortcake on each serving dish. Distribute the strawberries evenly between the plate, piling them directly onto the warm shortcake-halves. Pipe on the whipped cream. Plant the tops of the cakes over the whipped cream at a jaunty angle and serve at once.