Strawberry Shortcake

This recipe is NOT low-fat. But I only make it once per year, right at the peak of strawberry season, so I'm okay with it.

Ingredients:

• 2 C. strawberries, chopped
• 1-2 Tbsp. sugar
• 1.5 C. AP flour
• 1/4 C. sugar
• 2 tsp. baking powder
• 1/2 C. (1 stick) cold butter, cut into small pieces
• 1/2 C. heavy cream
• 1 egg, beaten

Macerate the strawberries in 1-2 Tbsp. of sugar and set aside. If the strawberries are really ripe, they won't need that much extra sugar. In a small bowl, mix the flour, sugar, and baking powder. Cut in the butter until the mixture resembles coarse crumbs. Add the cream and egg and mix until combined. Drop the batter onto a baking sheet lined with parchment paper to form 6 round shortcakes. Bake at 350 for 20 minutes, until light golden brown around the edges. 

Cool slightly. Slice in half, fill with some of the strawberries, then top with whipped cream or ice cream and more strawberries.