Strawberry shortcake

(STEPHEN MEUSE)

Serves 6

Local strawberries are so red and ripe, they only really require a bowl. And if you're being extravagant, perhaps a spoonful of cream. But bakers are drawn to a sweet nibble in which berries star as the juicy garnish. In my kitchen, that means strawberry shortcakes. Individual rounds are the most fetching, but one shortcake - baked in an ordinary layer cake pan - is easier. Make it in a bowl, blending the butter into the flour with two blunt knives or a pastry blender, then add heavy cream and an egg, and handle the dough lightly. Spoon it into the pan, dredge the top with granulated sugar, and after baking, with confectioners' sugar. Cut into wedges, add berries and cream, and the shortcake is practically instant.

SHORTCAKE

1. Set the oven at 375 degrees. Butter a 9-inch layer cake pan, line it with parchment paper, and butter and flour the paper, tapping out the excess.

2. In a bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry blender or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs.

3. Stir in the sugar.

4. In a bowl mix the cream and egg. With a rubber spatula, stir the cream mixture into the flour mixture until it forms a batter.

5. Spoon the batter into the pan and smooth the top. Sprinkle with granulated sugar. Bake for 30 to 35 minutes or until the top is firm and golden. Cool in the pan on a rack for 20 minutes. Turn it out onto a plate, then turn it right side up. Sprinkle with confectioners' sugar.

STRAWBERRIES

1. In a bowl, layer berries and sugar. Set aside for 15 minutes.

2. Cut the cake into 6 triangles and set them on dessert plates. Spoon berries and cream on the wedges.

Sheryl Julian