This version of the quintessenutual summertime dessert, strawberry shortcake, is served with honey-sweetened strawberries and lusciously embellished whipped cream.

Season's Best Strawberry Shortcake

Topping:
1/3 cup honey
2 tablespoons lemon juice
3 pints strawberries, sliced

 

Shortcake:
2 cups all-purpose flour
2 tablespoons granulated sugar
3 1/2 teaspoons baking powder
1/2 cup butter, chilled
1/4 cup sour cream
1/4 to 1/2 cup milk

 

Cream:
1 cup whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sour cream

1. For Topping: Combine honey and lemon juice in medium bowl. Stir in strawberries. Chill.
2. For Shortcake: Combine flour, sugar, and baking powder; cut in butter until mixture resembles fine crumbs. Add sour cream; mix in lightly with fork. With fork, stir in just enough milk to form soft dough.
3. On lightly floured surface, roll dough to 1/2-inch thickness. Cut with 3-inch biscuit cutter. Re-roll dough as necessary to make six shortcakes. Place on ungreased cookie sheet.
4. Bake at 425°F (220°C) for 15 minutes or until golden brown.
5. For Cream: Beat cream until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form. Fold in sour cream. Chill.
6. When ready to serve, split shortcakes in half. Place bottom half on serving plates. Top with half of strawberries and half of cream; repeat layers.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.