Strawberry Shortcake

I always love it when strawberries come into season.  This was a special treat when I was growing up.  We usually had ours with angel food cake or pound cake though.  You can too - nothing wrong with that.  This recipe just makes it even more special with a shortcake dough.      
Read from my blog post from BigCoffeeCup.com to see how my Strawberry Shortcake became an instant hit in Uruguay:
"ASADO (BARBECUE) TIME."
Picture
Ingredients
​2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, cold
3/4 cup milk
1 quart fresh strawberries, sliced
1 cup whipping cream plus 2 tbsp sugar
Steps
  1. Sift together flour, baking powder, salt, and sugar into a large bowl.  
  2. Cut cold butter into 1/2 inch slices.  Sprinkle over the flour mixture and cut in with pastry blender or two knives.  Work until the dough is somewhat grainy.
  3. Stir in milk and mix together with a rubber spatula to form a dough.
  4. Roll out onto a floured surface and cut into 3 to 4 inch diameter circles with a wet knife or a cookie cutter.
  5. Place dough rounds onto an ungreased cookie sheet.  Bake at 425° F; check after 12 minutes to see if they are golden.
  6. Remove from oven and cool on a rack.
  7. Whip cream into soft peaks, then gradually add 2 tbsp sugar and whip into stiff peaks.  
  8. Split in half - crosswise.  Fill with sliced strawberries and whipped cream.  Replace top half and top again (if you must) with strawberries and cream.