Strawberry Shortcake

INGREDIENTS

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons sugar
3/4 cup heavy cream
6 Tablespoons butter
heavy cream to brush tops with

DIRECTIONS

Sift flour, salt & baking powder into medium bowl. Cut cold butter into flour mixture with a pastry blender or food processor until your get the consistency of corn meal or coarse crumbs. Pour in cream and stir gently to mix. As soon as dough comes together, turn out onto a floured working surface. Roll or pat dough to a thickness of 3/4 inch and cut into 3 inch rounds with floured biscuit cutter. Place on baking sheet about 1 inch apart. Refrigerate for 10-20 minutes before baking. Preheat oven to 425°F. Brush tops with cream and sprinkle a little sugar on top of cream. Bake until golden brown 12-15 minutes. Top with sweetened berries and whip cream. Eat until satisfied.
Makes 12-15 biscuits

Sweetened Strawberries

INGREDIENTS

2 pints strawberries
1/2 cup honey or sugar

DIRECTIONS

Remove stems and cut strawberries in halve. Place in medium bowl and cover with honey. Refrigerate until ready to use.