Strawberry Shortcake

• Preheat the oven to 375°. Set aside an ungreased baking sheet
• In a large bowl, whisk together the flour, baking powder, sugar, and salt
• With a pastry cutter, or two butter knives, combine the butter into the flour mixture, until the butter looks like coarse crumbs
• Make a well in the middle of the mixture, and pour in the milk
• With a spoon, or your hands, mix until the dough just clings together. You may need to add more milk, a little at a time
• Knead gently on a lightly floured surface for 10 to 12 strokes. Roll or pat to ¾ inch thickness, or thicker if desired.
• To shape the biscuits, you can:

  Roll out the dough until it’s approximately 1” thick, and cut to your preferred size with a biscuit cutter. Place them on the baking sheet

  Remove 6-8 individual balls, and gently flatten them, and place them on the baking sheet
• Optional: brush the biscuit tops with milk for a crispy golden crust
• Bake for 15-18 minutes, or until they’re browned to your liking

The Strawberries & Topping

• Set aside 6-8 berries for a garnish. Pick over and hull the remaining strawberries, and cut in half or slice, depending on size.
• Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ¼ cup (or less) of sugar. Set aside, covered, for about half an hour to develop flavor and juices. If more sweetness is needed, add more sugar. If more liquid is needed, add water, two tablespoons at a time, and let it sit for another 30 minutes
• With a whisk or an electric mixer, whip the cream for 10 seconds. Add the confectioner’s sugar, and continue to whip until it’s fully thickened