Nothing says the start of summer than strawberry shortcake.

Supplies

1½ cup flour

2 tsp baking powder

½ tsp baking soda

2 Tbs sugar

¼ tsp salt

2 Tbs butter - salted

1 Tbs heavy cream

1 Tbs turbinado sugar

½ Lemon

Strawberries

Blueberries

Whipped cream

Step 1: Freeze Your Butter, Preheat the Oven and Prepare a Pan With Parchment.

Really - freeze your butter. It'll be helpful later. I promise.

Go ahead and preheat your oven to 400°F and put a sheet of parchment paper on a cookie sheet.

Step 2: Ready Your Berries

Dice about half of your strawberries. Cut your lemon in half and squeeze the juice over the berries. Add the 2 tablespoons of sugar. Mash. Add the rest of your strawberries and let rest so that the juices develop.

Step 3: Mix Your Dry Ingredients

In a medium sized bowl, mix the 1½ cup flour, 2 tsp baking powder, the ½ tsp baking soda and 2 Tbs sugar.

Step 4: Grate Your Butter Into the Flour Mixture

Use a cheese grater and grate your butter into the flour mixture. Mix unti course crumbs form.

I always struggled with a pastry blender and getting the butter pieces small enough. Some recipies suggest a food processor but I don't have one. But when looking for ways to better blend the butter into the flour, I came across the suggestion to freeze the butter and grate it. Brilliant!