I think June 14th is National Strawberry Day or something....anyway I picked lots of fresh strawberries in the fields and made this Old Fashioned Strawberry Shortcake.
2 tablespoons unsalted butter, at room temperature
16 oz Fresh Strawberries
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, cut into small pieces
3/4 cups milk
DIRECTIONS Hull strawberries and cut each in half. Combine half of strawberries in a bowl with 2 tablespoons sugar. Combine cream and vanilla with remaining sugar and set aside. Stir cream occasionally to dissolve sugar.
Preheat oven to 350°F. Line a baking sheet with parchment paper and trace outline of an 8-inch circle. Set aside.
Whisk together flour, cream of tartar, baking soda and salt in a large bowl. With a pastry cutter or 2 knives, cut in 4 tablespoons butter until mixture resembles coarse crumbs. Stir in milk until dough just comes together. Pat dough into an 8-inch circle using outline on parchment paper as a guide.
Bake about 30 minutes or until lightly golden brown. Remove from oven and let cool 5 minutes on pan. Using a serrated knife, slice crosswise in half and carefully separate. Spread insides with remaining room temperature butter. Combine strawberries and cover bottom shortcake layer with half of the strawberry mixture. Replace top cake layer on bottom layer and cover with remaining strawberries. Serve warm, cut into wedges and drizzled with sweetened cream.