Instructions:

The One and Only Authentic Southern Strawberry Shortcake

2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 large egg, beaten
2/3 cup half-and-half
Butter for spreading
4 cups fresh, ripe strawberries, rinsed, hulled, sliced
    in half, and sugared, to taste
1 cup heavy cream, whipped to stiff peaks

Preheat the oven to 450 degrees F.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and using a pastry cutter or two knives, cut the butter into the mixture until crumbly.

In a small bowl, combine the egg and half and half and mix until well blended. Then add the flour mixture and stir until the mixture is thoroughly moist. Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2 inch thickness, then, using a floured 3-inch biscuit cutter, cut out six biscuits. Place the biscuits on an ungreased baking sheet and bake on the upper rack of the oven till slightly brown on top, about 10 minutes.

While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a plate. Spoon berries and cream onto the biscuits and serve while still warm.

Servings: 6