Not short on the yummy

I know it's still technically spring, but here in Texas we're already stepping into summer. I thought a little warm-weather treat was in order.

Strawberry Shortcakes (from Everyday Food)

• 1 1/2 pounds (about 6 cups) fresh strawberries
• 1/4 cup + 1/3 cup + 1 tablespoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup cold (1 stick) unsalted butter, cut into small pieces
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• *Whipped cream

Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

Preheat oven to 425°F. Now is a good time to toss a bowl and beaters into the refrigerator to chill if making your own whipped cream.

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle. This dough is quite easy to work with.

Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. (Mine took a little less time, but I think my oven may run hot.) To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

*Whipped Cream: In a large mixing bowl (preferably chilled) whisk 1 cup heavy cream until it begins to thicken and hold shape (soft peaks- about 2-4 minutes). Sprinkle with 2 tablespoons sugar and whisk until soft peaks return, 2-3 minutes.

Sit outside and eat.