http://cup-a.blogspot.com/

Strawberry Shortcake: The Biscuit (adapted from Everyday Food Magazine) 2 1/2 cups all-purpose flour (plus more for dusting)- I used 1 cup regular, 1 1/2 cups white whole wheat 1 stick cold, unsalted butter 1/2 cup plus 2 Tbsp. sugar 2 1/2 tsp. baking powder 1 tsp. salt 1 cup milk Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened- 4 or 5 times. Do not over-process. Turn dough onto a lightly floured surface, with floured hands; gently pat dough into a 4 X 8 inch rectangle. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet. Sprinkle with remaining sugar. Bake until golden, 20-30 minutes (depending on the heat of your oven). Cool on baking sheet The whipped cream: Using wire whisk attachment on mixer, pour whipping cream in the bowl and let it whip at full speed for a couple of minutes (beat until thick but don’t let it turn into butter), and behold the glory of the whipping of the cream. Pour a few drops of vanilla and a hefty spoonful of sugar in and combine fully. The berries: It is best to prepare (wash, hull, slice) the berries a couple of hours before serving them and add some sugar on them so that they are sweetened. The juices and the sugar also create a nice sauce. You can add a couple of splashes of orange juice too if you'd like. Assembling the Shortcake: Split the biscuits in half with a serrated knife. Layer with berries and whipped cream. Gobble it up!