Strawberries! We are approaching the beginning of strawberry season and this makes me so incredibly happy. Freshly washed and sliced on vanilla ice cream is my absolutely favorite way to eat them. My Mum used to cut them up and serve them with heavy cream poured around them and a spoonful of sugar. No calories there! They remind me of Summer in Massachusetts after a long day at the beach. Here's another great way to eat them: Strawberry Shortcake. Fresh strawberries macerated and poured over flaky scones or shortcake with REAL whipped cream....delicious!!!

And the recipe from one of my favorite restaurants: Trio's

Strawberry Shortcake

2 ½ to 3 cups flour1 lb. unsalted butter, very cold cut into pieces

Place flour and butter in a mixer with the paddle attached.

Very slowly add 1/3 cups ice cold water.

Mix, stopping to scrape down sides of bowl from time to time, on low speed.

Mix until butter is thoroughly incorporated.If too stiff, add a bit more water.

The dough will be very sticky.

Form into balls by hand and store under refrigeration until ready to bake.

Pat onto a sheet pan just before baking.

Prick each shortcake with the tines of a fork.

Bake at 350 degrees in a preheated oven for 20 minutes or until shortcakes begin to turn brown.

Let cool completely and store at room temperature until ready to use.

The shortcakes can be made two days in advance.

4 quarts strawberries, caps removed1 c. sugarWash and cap strawberries.

Place sugar in bowl and slice strawberries adding to the sugar.

Let stand at room temperature for 20 minutes.

Stir gently and chill until ready to assemble.

Place shortcake on plate, spoon strawberries over and top with sweetened whipped cream.