MOST Food: Strawberry Shortcakes

A quick and easy recipe starring fresh Ontario strawberries.

2 cups all purpose flour
2 tbsp plus 1 teaspoon sugar
3 tsp baking powder
1 tsp salt
1/2 cup cold butter
3/4 cup milk
2 tbsp heavy cream
4 cups fresh Ontario strawberries (if available)
1 tbsp sugar (second amount)
1 cup whipping cream whipped and sweetened with 1 tsp sugar

Preheat oven to 450 degrees. Mix the flour, 2 tablespoons of the sugar, the baking powder and the salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk just until combined and turn the mixture out on to a lightly floured surface. Knead the dough lightly about 8 to 10 times and then roll or pat out to a one half inch thickness. Cut with a floured round cookie cutter and place on a parchment lined cookie sheet. Brush the tops with the cream and sprinkle with the reserved teaspoon of sugar. Bake for 12 minutes or until the tops are light golden brown. Cool on a wire rack. While the shortcakes are cooling, slice the strawberries and place 1 cup of the berries in a small saucepan with the 1 tablespoon of sugar. Cook over medium heat until the sugar is completely melted and the berries are beginning to break down. Cool for 10 minutes and then combine with the remaining sliced strawberries. To serve, split the shortcakes in half and spoon a little of the berries on the bottom, followed by some sweetened whipped cream then another spoon of berries. Top with the other half and enjoy! Makes about 12 shortcakes.