Strawberry Shortcakes

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   In a food processor, combine the flour, butter, 1/3 cup sugar, baking powder, and salt; process until the mixture resembles coarse meal.
3. 3
   Add the milk; pulse just until moistened, 4 or 5 times.
4. 4
   Do not overprocess.
5. 5
   Turn out the dough onto a lightly floured surface; with floured hands, gently pat the dough into a 4-by-8-inch rectangle.
6. 6
   Dust a large knife with flour; cut the dough into 8 squares.
7. 7
   Transfer to a baking sheet; sprinkle with the remaining tablespoon sugar.
8. 8
   Bake until golden, 25 to 30 minutes; cool on the baking sheet.
9. 9
   To serve, split the biscuits with a serrated knife; layer with the berries and whipped cream.
10. 10
    Hull and quarter the strawberries; toss in a medium bowl with the sugar.
11. 11
    Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).