Any way you slice it, this tasty, classic and simple dessert is hard to beat and just plain good!

Preparation

Preheat oven to 425°F. 

Hull and quarter strawberries, then toss in a medium bowl with ⅓ cup sugar and macerate for 30 minutes.

In a food processor, combine flour, butter, ⅓ cup sugar, baking powder and salt. Process until mixture resembles coarse meal. Add milk and pulse just until moistened, 4–5 times. Do not over-process.

Turn out dough onto a lightly floured surface and gently pat dough into a 4x8-inch rectangle. Dust a large knife with flour and cut dough into 8 squares. Transfer to a baking sheet and sprinkle with 2 tablespoons of sugar.

Bake 30–40 minutes, until golden, then cool on baking sheet.

In a large bowl, whip 1 pint heavy cream with ⅓ cup sugar until stiff. 

To serve, split shortcakes with a knife, then layer with berries and whipped cream.