Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
• 6 large eggs, at room temperature
• 2 tablespoons milk, at room temperature
• 3 1/3 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 pounds strawberries, rinsed, hulled, and sliced
• 1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
• 1 1/2 teaspoons orange zest
• 2 1/2 cups heavy cream
• 5 tablespoons confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.

Strawberry Shortcake

                 Ingredients

• 1 1/2 pounds strawberries, stemmed and quartered
• 5 tablespoons sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• Whipped Cream, recipe follows

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Diner-Style Strawberry Shortcake

Ingredients

• Non-stick vegetable spray, for coating the pans
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 teaspoon lemon extract
• 3 large eggs
• 1 1/4 cups sugar
• 2 pints fresh strawberries
• 1 recipe whipped cream frosting

Whipped Cream Frosting:

• 1 teaspoon gelatin
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.

Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.

Chocolate Strawberry Shortcake

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1/2 cup vegetable oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• Frosting, recipe follows
• 1 1/2 cups hulled and sliced fresh strawberries
• Confectioners sugar, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.
Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.
Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.

Frosting:

• 4 cups confectioners' sugar, preferably organic
• 1/2 cup margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature
• 1 tablespoon vanilla extract
• 1/4 cup water

Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.

Shortcakes with Warm Strawberry Sauce

 

Ingredients

For Biscuits:

• 2 1/3 cups All-Purpose Baking Mix, recipe follows
• 3 tablespoons butter, melted
• 3/4 cup cranberry juice
• 1 tablespoon sugar

For Strawberry Sauce:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 1 (16-ounce) bag frozen strawberries (you can use fresh if in season)

For Serving:

• 1 cup heavy cream
• 3 tablespoons powdered sugar

Directions

For Biscuits:
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Stir together baking mix, melted butter and cranberry juice in a large bowl, until a soft dough forms. Drop in 4 even mounds onto the baking sheet. Sprinkle the tops with sugar and bake for 10 to 12 minutes or until golden brown. Remove and cool completely.
For Strawberry Sauce:
In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
For Serving:
In a large mixing bowl that has been chilled, combine the heavy cream and powdered sugar and beat with a hand mixer until soft peaks form.
To serve, cut each cooled shortcake in half horizontally and place bottoms on serving plates. Spoon a few tablespoons of the warm strawberry sauce over each of the shortcake bottoms. Place shortcake tops on fruit. Spoon on a little more strawberry sauce and top with whipped topping.
All-Purpose Baking Mix:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 3/4 cup shortening

In the bowl of a food processor combine flour, baking powder and salt. Pulse for 15 seconds. Add shortening and pulse until mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until mixture is similar in texture to cornmeal.
 Use in recipes that call for Bisquick or all-purpose baking mix

Chocolate Strawberry Shortcakes

              Ingredients

For the shortcakes:

• 1 cup all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 2 tablespoons Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 3 ounces milk chocolate, roughly chopped
• 2 large eggs
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Raw or turbinado sugar, for sprinkling

For the toppings:

• 1 quart strawberries, hulled and halved or quartered if large (about 3 cups) if large
• 1/4 cup granulated sugar
• 1 cup heavy cream

Directions

Position a rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Make the shortcakes: Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a large bowl. Using your fingers, rub the butter into the flour mixture until sandy. Add the chocolate. Whisk 1 egg, the cream and vanilla in a glass measuring cup; stir into the flour mixture with a fork to make a shaggy dough (there will be some dry bits). Turn out onto a lightly floured surface; pat flat until 1 1/2 inches thick. Cut into 6 rounds with a knife or cookie cutter, using the scraps for the last cake.

Place the rounds on the baking sheet; freeze for 20 minutes. Beat the remaining egg; brush onto the cakes and sprinkle with raw sugar. Bake until firm, about 20 minutes. Transfer to a rack to cool.

Meanwhile, make the toppings: Toss half of the strawberries with half of the sugar in a bowl; set aside. Place the other half of each in a saucepan; cook over medium-low heat, mashing with a fork to make a thick puree, about 10 minutes. Cool completely. Whip the cream with a mixer until medium peaks form; swirl in the strawberry puree.

Split the shortcakes in half. Layer some of the strawberry cream and reserved fruit on the bottoms; cover with the shortcake tops. Finish with more strawberry cream and the remaining berries.

Photograph by Kate Sears

Strawberry Shortcakes

Ingredients

Shortcakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold (salted) butter, cut into small pieces
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1 large egg, slightly beaten
• 1 tablespoon grated lemon zest
• 1 tablespoon sliced almonds
• Filling
• 4 cups strawberries, hulled and sliced
• 2 to 3 tablespoons sugar (depending on the ripeness of the berries)
• 2 teaspoons grated orange zest
• 1 tablespoon orange juice
• 2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
• Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.
Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.
Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.
Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

 Sponge Cake Shortcakes

                Ingredients

• 1 pint strawberries or blueberries
• 1 lemon
• 6 tablespoons superfine sugar
• 2 cups heavy cream
• 3 tablespoons brandy
• 12 sponge cake shells

Directions

Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them.

In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated.

Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it.


Strawberry Shortcake French Toast

                Directions

Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.

Very Strawberry Shortcake

Ingredients                      

• 2 pounds fresh strawberries, washed, patted dry, hulled, and quartered
• 1/2 cup sugar
• 2 tablespoons water
• 1 teaspoon grated orange zest
• Totally-from-Scratch Biscuits, recipe follows
• 1 1/2 cups Real Whipped Cream (you'll need to make 1 1/2 batches), recipe follows

Directions

Position rack in center of oven and preheat the oven to 475 degrees F.
Macerate the strawberries by combining the strawberries, 1/2 cup of the sugar, water, and orange zest in a large bowl. Stir well to combine.
Cover with plastic wrap and refrigerate until the strawberries have softened and given up their juices and mixture is chilled, about 1 hour.
While the strawberries are chilling, make the Totally-from-Scratch Biscuits.
When the biscuits are done, using oven mitts or pot holders, remove them from the oven and transfer to wire racks to cool. The shortcakes can be served warm or at room temperature.
To assemble the shortcakes: Using a knife or fork, split the biscuits in half horizontally and place the bottom halves on each of 8 plates.
Spoon 1/2 cup of the macerated strawberries on each bottom half. Top each serving with 3 tablespoons of Real Whipped Cream. Lean a biscuit top against each bottom and serve.

Totally From Scratch Biscuits:

1 1/4 cups self-rising flour
3/4 cup cake flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1 tablespoon sugar
Position rack in center of oven and preheat the oven to 475 degrees F.
Sift the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl.
Using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea.
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 biscuits. Do this by gathering the scrap pieces together and pressing, re-form into a 1/2-inch thick disk, then cut as many additional biscuits as possible from the re-formed dough.
Place the biscuits on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle with the sugar.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Using oven mitts or pot holders, remove the biscuits from the oven and allow to cool briefly and serve while still warm.

Real Whipped Cream:

1/2 cup heavy cream, well chilled
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
Place a mixing bowl and the beaters from your electric mixer in the freezer or refrigerator until well chilled, about 15 minutes.
Combine the heavy cream, confectioners' sugar, and vanilla extract in the mixing bowl.
With an electric mixer on low speed, begin beating the cream, gradually increasing the speed to high as cream thickens. (Do this slowly, or the cream will splatter all over!)
Beat until the cream forms soft peaks. Test to see if it is ready by turning off the mixer and lifting the beaters out of the cream – if the cream makes soft peaks that topple over slightly, then it's done. Be careful not to overwhip, or the cream will separate and begin to taste like butter.
Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.

Strawberry-Shortcake Parfait Pops

 

Ingredients

• Cooking spray
• 1 1/2 cups Special K Red Berries cereal
• 1/2 cup unsweetened shredded coconut
• 3/4 cup vanilla frozen yogurt, slightly softened
• 3/4 cup strawberry sorbet, slightly softened

Directions

Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
Before serving, snip the paper cup and peel it off.

Sunset Shortcake

                    Ingredients

• 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole)
• 2 (8-ounce) cans pineapple chunks, drained
• 1/2 cup orange marmalade
• 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee)
• 1 (8-ounce) container strawberry cream cheese
• Pressurized whipped cream
• Mint sprig, for garnish

Directions

In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
Serve garnished with whipped cream and a sprig of mint.

Strawberry Shortcake Martinis

                                  Ingredients

• 2 pints strawberries, cleaned and sliced
• 1/4 cup sugar substitute (recommended: Splenda)
• 1 recipe Low Carb Zucchini Muffins, recipe follows
• Low Carb Fresh Whipped Cream, recipe follows
• 1 pint whole strawberries
• Few sprigs fresh mint

Directions

Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.

Low Carb Zucchini Muffins:

• 4 tablespoons wheat bran
• 1 1/2 cups soy flour plus 2 tablespoons
• 1/2 cup small diced zucchini, with skin on
• 3 eggs
• 3/4 cup heavy cream
• 1/2 cup club soda
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 1/2 teaspoons baking powder

Preheat oven to 375 degrees F.
Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.
Yield: 12 servings

Low Carb Fresh Whipped Cream:

• 1 cup heavy cream
• 1/3 cup sugar substitute (recommended: Splenda)
• 1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Orange-Scented Shortcakes with a Fresh Berry Medley

                              Ingredients

• 2 pounds assorted fresh berries, washed and patted dry, such as strawberries, raspberries, blackberries and blueberries (strawberries hulled and sliced)
• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons water
• 2 1/2 teaspoons grated orange zest
• 1 1/4 cups self-rising flour
• 3/4 cup cake flour
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons (1/2 stick) cold unsalted butter, plus 2 tablespoons melted butter
• 1 1/4 cups heavy cream
• 1/4 cup all-purpose flour
• 1 1/2 cups lightly sweetened whipped cream, for serving
• Mint sprigs, for garnishing

Directions

In a large bowl combine the berries, 3/4 cup of the sugar, water, and 1 teaspoon of the orange zest in a large bowl. Stir well to combine. Cover with plastic wrap and refrigerate until the berries have softened and given up their juices and mixture is chilled, about 1 hour.
Position rack in center of oven and preheat the oven to 475 degrees F.

Sift the self-rising flour, cake flour, 1 tablespoon of the sugar, baking powder, salt, and baking soda into a medium mixing bowl. Add the butter and remaining orange zest to the flour mixture and, using your fingers or a pastry cutter, work the cold butter into the flour until there are no butter pieces larger than a pea. Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Do not overmix!

Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.

Using a 3-inch round cutter dipped in flour, cut the dough into circles. Be sure to press straight downward when cutting the dough – a twisting motion will prevent the dough from rising. You will need to re-form the scraps of dough in order to make 8 shortcakes. Do this by gathering the scrap pieces together and pressing to re-form into a 1/2-inch thick disk, then cut as many additional shortcakes as possible from the re-formed dough.

Place the shortcakes on a small baking sheet and use a pastry brush to brush the tops with the melted butter. Sprinkle the tops of the shortcakes with the remaining tablespoon of sugar and bake in the oven for 10 to 12 minutes, or until golden brown.
Remove the shortcakes from the oven and transfer to a wire rack to cool. The shortcakes can be served warm or at room temperature.
To assemble the shortcakes: Using a knife or fork, split the shortcakes in half horizontally and place the bottom halves on each of 8 plates.

Divide the berries evenly among the bottom halves and top each serving with a dollop of whipped cream. Lean a shortcake top against each bottom and serve, garnished with a sprig of mint