Webster's Strawberry Short Cake

This is a most delicious recipe that I got about seven years ago from Martha Stewart's Everyday Food magazine. It was the cover shot for an issue all about classic desserts that bring back memories, and this one sure does. Dessert hasn't been the same around here since. It is a very simple biscuit recipe, and of course perfect when strawberries are in season. The only time I haven't enjoyed every bite was when my bff Anne made me actually pick the starwberries in 100 degree heat, I was tired and achy and sweaty that time. But other than that, always the way to go. A great little recipe when you need a dessert on short notice. And although whipped cream is the suggested filling, around here we go with vanilla ice cream (as an added bonus,  I've included the cream in the recipe below). No need to thank me.

Remember when every TV show either had a perpetually short kid as its comic centerpiece, or had to bring one in when the ratings started to sag in an attempt to revive it? Good Times, and by that I am referring to Janet Jackson. Seriously, where we would be today without Emmanuel Lewis or Gary Coleman?  Okay, don't answer that one. But certainly better off than we were with Cousin Oliver, that's for sure. And don't even get me started on Scrappy Doo, I mean truly, that's when Scooby jumped the shark. As a big Atom Ant and Inch-High Private Eye fan, I pay homage to the vertically challenged in this short but sweet post.

The Recipe:

For the strawberries
1 1/2 pounds strawberries, hulled and quartered
1/4 c sugar
Toss strawberries in sugar, Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

For the whipped cream
1 c heavy cream
2 tblsp confectioners sugar
Combine and beat with a whisk or mixer until soft peaks form.

For the biscuits
2 1/2 c flour (plus more for dusting)
1 stick cold unsalted butter, cut into small pieces
1/3 c plus 1 tsp sugar
2 1/2 tsp baking powder (why does baking powder come in such a big can when a home baker cannot possibly use it before it goes bad?)
1 tsp salt
1 c milk

Preheat oven to 425. In a food processor, combine flour, butter, 1/3 c sugar, baking powder and salt; process until mixture resembles coarse meal (mmmm coarse meal, now that sounds yummy). Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess (or over think it).Turn dough out onto a lighly floured surface; with floured hands, gently pat dough into a 4 by 8 inch rectangle. Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet (I've found using a non-stick sheet makes the biscuits too browned on the bottom); sprinkle with reamining tblsp of sugar. Bake until golden, 20-25 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and whipped cream - or ice cream. Serves 8 (is enough).