Strawberry Shortcake
INGREDIENTS
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2 cups soft Southern or other all-purpose flour or pastry flour, or 1¼ cups all-purpose flour and ¾ cup sifted cake flour (8.5 ounces/250 grams)
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1/4 cup granulated sugar (1.75 ounces/50 grams/60 ml)
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1 tbsp double-acting baking powder
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1/2 tsp salt
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1/2 cup vegetable shortening or butter, or ¼ cup each, chilled (1 stick/4 ounces/115 grams)
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About 3/4 cup light cream, half-and-half, or whole milk (or 1 large egg and ½ cup plus 1 tablespoon half-and-half or milk)
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2 pints strawberries, hulled and sliced (4½ cups), tossed with 2 to 4 tablespoons sugar (adjust according to the sweetness of the fruit)
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1 cup heavy cream beaten with 1 tablespoon sugar and ½ teaspoon vanilla extract for topping
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