Fresh & Simple Strawberry Shortcake

Directions

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   For the scones/shortcakes:
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   1. Preheat the oven to 400 degrees F.
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   2. Sift together the dry ingredients: the flour, baking powder, salt, and sugar.
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   3. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs when ready.
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   4. Make a well in the center of the mixture and pour in the heavy cream. Fold everything together just enough to incorporate; do not overwork the dough. Keep in mind that the dough will 'mix' even more when rolling it out.
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   5. Turn half of the dough out onto a floured surface and flatten out until it's about an inch thick. You can use a rolling pin here for a more even result, but be weary of overworking the dough.
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   6. Use a biscuit cutter to cut circles out of the dough. Or you can use a glass. Or a stemless sparkling wine flute like I did. (It was the perfect size!) Cut the dough into whatever shape you like, whatever size you like.
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   7. Once you're left with scraps, slide the scraps together and press together. I do this as opposed to rolling scraps into a ball and then flattening out again to avoid working the dough very much. Cut as many additional cakes out of the combined scraps as you can. You can do this once more, combining the scraps and cutting. But once you've combined this twice, leave the scraps to become part of some funky extra piece you bake - after two reforms, it's done being worked.
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   8. Repeat steps 5-7 with the other half of the dough.
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    9. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream, sprinkle with sanding or demerara sugar.
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    10. Bake for 8-10 minutes until the bottoms begin to brown. Watch carefully - the scones will not get terribly brown on top; the bottoms are the indicator of doneness in this case.
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    For the strawberries and whipped cream, quantities can vary depending on what kind of strawberry:cream:shortcake ratio you like.
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    For the whipped cream, use 3/4 teaspoon vanilla extract and 1-2 tablespoons powdered sugar per cup of heavy whipping cream. Don't use any sugar at all, if you dare. That's the best. Just whip the ingredients together using a hand mixer until thickened.
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    The strawberries are easy. Wash, hull, slice the berries then sprinkle with sugar to sweeten slightly and get the juices flowing.
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    Layer the 3 elements however you please to serve.