Strawberry shortcake is a classic that just tastes like summer to me. The buttery biscuit soaks up all of the strawberry deliciousness and lets face it nothing beats a dollop of fresh whipped cream.
1/2 C butter (cold)
2/3 C milk
2 C flour
2 T sugar
3 t baking powder
1/2 t salt
For the strawberry mixture. Hull and mash as many strawberries as you desire then stir in sugar as desired. Some like it sweet some like it tart. Let the mixture sit while you prepare the cake.
Preheat oven to 425 degrees. Mix flour, sugar, baking powder, and salt cut in cold butter until mixture forms coarse crumbs. Mix in a beaten egg and milk and lightly stir into dry mixture until just moist. Spread dough in a Wilton shortcake pan and bake for 12 minutes or use a greased 8 inch pan for 15-18 minutes.