INDIVIDUAL STRAWBERRY SHORTCAKES

SERVES 8

When strawberries are in season locally, it's time to get out all of the recipes that use them, because that is when they are at their best. This is one of my favorites. The biscuits can be made one day ahead, wrapped tightly and kept at room temperature. The strawberries can also be prepared a day ahead. The whipped cream can be made several hours before serving and refrigerated (the confectioner's sugar helps stabilize the cream). If you are serving this for a large group, place the biscuits in a basket, the berries and whipped cream in separate bowls. Your guests can assemble the shortcakes as they like. Leftover biscuits may be frozen for later use. Check the notes below for a quick and easy version of the biscuits.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar, plus more for sprinkling
• 1/2 cup (1 stick) cold unsalted butter, cut into bits
• 3/4 to 1 cup milk
• 8 cups (2 quarts) strawberries
• 1 cup well-chilled heavy or whipping cream
• 3 tablespoons confectioner's (powdered) sugar
• 1/2 teaspoon pure vanilla extract

To prepare the biscuits: Preheat the oven to 425° F. Sift the flour, baking powder and salt together into a bowl. Add the 3 tablespoons of sugar and the butter bits. Blend with a pastry blender until a coarse meal forms. Add the 3/4 cup milk and stir just until the mixture forms a dough, adding the other 1/4 cup only if needed; do not overwork. On a lightly floured surface, divide the dough into 8 equal portions. Working quickly, form each portion into rounds about 3/4-inch thick. Place on a lightly greased baking sheet. Sprinkle the tops with additional sugar, if desired. Bake for 15 to 20 minutes or until golden brown. Transfer the biscuits to a baking rack to cool. (If you overwork the dough and it is too soft to form into rounds, drop from a large spoon and lightly press the tops flat.)

To prepare the strawberries: Clean and hull the strawberries. If desired, slice the strawberries in halves. Crush lightly with a potato masher or fork to make some juice. Add sugar to taste. Cover and refrigerate for at least one hour. Stir once or twice to combine well.