I love you and that's no lie

Strawberry shortcake, huckleberry pie
I love you and that's no lie

Sundays are dessert days. A lot of times G makes one and I make one. So yesterday we had some really decadent Scharffen Berger brownies, and also this, because it is spring. It's a little premature, because our local strawberry stand is not yet open. That should be coming in a couple of weeks. But I just couldn't wait.

Strawberry shortcake

4 c sliced fresh strawberries
1/2 c granulated sugar

1 c all-purpose flour
1 c whole-wheat flour
1/2 c granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chilled butter
2/3 c. milk
1 egg, lightly beaten
additional sugar for sprinkling - coarse baker's sugar would be great for this if you have it

1 c whipping cream
1/3 c granulated sugar
1/2 tsp. vanilla extract

Heat oven to 425 degrees.

Combine strawberries and sugar in a bowl. Set aside to macerate while you do the rest of this.

Combine dry ingredients with a wire whisk, or sift together if you like. Cut in butter with a pastry blender. (I have the Pampered Chef one now, and although I had high hopes for it, I will just say that I am still on the hunt for a pastry blender that will not bend when I am working with really cold butter.) When you are finished, the mixture should look like pea-sized crumbs. Add milk and gently blend just until there are no dry spots left.

Drop dough in 8 spoonfuls on a cookie sheet. Brush with egg and sprinkle with sugar. Bake about 15 minutes, until golden and crusty.

Meanwhile, beat cream, sugar and vanilla until stiff peaks form.

To serve, cut cakes in half. Place strawberries inside, like a sandwich. Close and top with more strawberries, and then cream.

(Why do you think I am failing to lose weight?)