The 89th recipe I made from The Modern BakerThe Modern Baker by Nick Malgieri, was the one for Real Strawberry Shortcake, on page 238. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us. It's a great book, full of recipes you will want to use over and over again.)
The ingredient list: flour, sugar, baking powder, salt, butter, egg, buttermilk, whipped cream, vanilla, and strawberries.
The dough for the recipe goes together quickly in the food processor, gets patted into little 4" cake pans, and bakes for about 15 minutes in the oven for my little 4" pans.
Although he indicates that this is best made in strawberry season, I have to say that there was absolutely nothing stopping from me from trying it with some nice berries that I found at the market last week. Usually we have strawberry shortcake with a sponge-like cake or angel food cake, so this was a bit of a departure using a dough that was more of a sweet biscuit dough. It worked nicely, I think that there are purists that only eat strawberry shortcake with this sort of cake-biscuit-like base and I would hate to limit myself to just this type, but it is delicious and nice for a change of pace.
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