As posted on Boston.com
Serves 6

SHORTCAKE

• Butter (for the pan)
• Flour (for the pan)
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 cup (1 1/2 sticks) unsalted butter, cut up
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1 egg, lightly beaten
• Extra granulated sugar (for sprinkling)
• Confectioners' sugar (for sprinkling)
  

1. Set the oven at 375 degrees. Butter a 9-inch layer cake pan, line it with parchment paper, and butter and flour the paper, tapping out the excess.

2. In a bowl, combine the flour, salt, and baking powder. Add the butter and use a pastry blender or two blunt knives to work the butter into the dry ingredients until the mixture resembles crumbs.

3. Stir in the sugar.

4. In a bowl mix the cream and egg. With a rubber spatula, stir the cream mixture into the flour mixture until it forms a batter.

5. Spoon the batter into the pan and smooth the top. Sprinkle with granulated sugar. Bake for 30 to 35 minutes or until the top is firm and golden. Cool in the pan on a rack for 20 minutes. Turn it out onto a plate, then turn it right side up. Sprinkle with confectioners' sugar.

STRAWBERRIES

• 1 pint strawberries, trimmed and halved or sliced
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream, softly whipped
  

1. In a bowl, layer berries and sugar. Set aside for 15 minutes.

2. Cut the cake into 6 triangles and set them on dessert plates. Spoon berries and cream on the wedges.