2cupsstemmed and sliced fresh California strawberries
Confectioner’s sugar
Mint chiffonade
Instructions
To make Shortcake:
Sift flour, 2 tablespoons sugar, baking powder and salt into a bowl.
With a fork or pastry cutter, cut butter into flour mixture until large crumbles form.
Stir in 1 to 1½ cups cream (enough so that dough holds together and is soft but not sticky).
On a floured surface, knead dough lightly a few times to form a ball. Pat into a ½-inch-thick circle. Wrap in plastic wrap; refrigerate at least 15 minutes.
Heat oven to 400°F.
With a 2 in. round cutter, cut dough into 12 circles. Place on parchment-lined baking sheet; bake 15-20 minutes or until golden.
To make Strawberry Sauce:
In a saucepan, simmer 4 cups whole strawberries with simple syrup until jam-like consistency; cool.
To make Whipped Cream Topping:
Whip ¾ cup cream with vanilla and 1 tablespoon sugar until soft peaks form.
To serve:
Cut shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with strawberry sauce, whipped cream and sliced strawberries, dividing ingredients evenly.
Place tops on shortcakes; dust with confectioner’s sugar and sprinkle with mint.