Strawberry Shortcake

I bought a pint of fresh strawberry's this week.  They were nice and red and juicy. They smelled mouthwatering.  They were calling out to me. Buy me, buy me.  I did.  Not knowing what I was going to do with them, I brought the little red gems home.   I was going to make strawberry cheesecake, but I didn't have any cream cheese.  So, I put the strawberries back in the refrigerator.  Bad idea.  They sat there for two more days, and still no cream cheese.  I racked my brain for different non cream cheese recipes and fnally decided to make strawberry shortcake. 

Why didn't I think to make strawberry shortcake sooner.  They were outstanding.  The shortcake was like a fluffy pie crust.  It has just the right amount of sweetness.  The sliced strawberries and the homemade whipping cream were perfect with the shortcake. It was seriously good.  This recipe is from Allrecipes.  I follwed the recipe but made two adjustments.  I did not use the cream of tartar and I dropped mine by large spoonfulls onto a cookie sheet.

Strawberry Shortcake?

Ingredients
3 cups all-purpose flour

1/4 cup white sugar

4 teaspoons baking powder

3/4 teaspoon cream of tartar

1 cup butter

2/3 cup heavy cream

1 egg, beaten

3 cups sliced fresh strawberries

3 tablespoons white sugar

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

3.Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.

4.Let shortcakes cool before splitting and filling with sugared berries.