SERVES 4

Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.

3 cups strawberries, washed, hulled, and halved
6 tbsp. sugar
1 1⁄2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. butter, cut into small pieces
3⁄4 cup milk

1. Place strawberries in a medium bowl, sprinkle with 5 tbsp. of the sugar, and set aside to macerate for 30 minutes at room temperature.

2. Preheat oven to 400°. Sift flour, baking powder, salt, and remaining 1 tbsp. sugar together into a bowl. Cut 4 tbsp. of the butter into flour mixture with a pastry cutter, or use your fingers to work it in, until mixture resembles coarse crumbs. Mix in milk. On a floured surface, shape dough into a biscuit, 2" thick and 6" in diameter. Bake on an ungreased cookie sheet until just golden, about 15 minutes.

3. Cool slightly, then slice in half horizontally. Spread remaining 2 tbsp. butter on cut sides. Place bottom half of biscuit on a plate, and spoon half the strawberries and juice on top. Cover with the other half of biscuit and spoon remaining strawberries onto top and serve.