Since Southerners are blessed with a long growing season, ripe fruits are available most of the year. When strawberries are at their largest and sweetest, it is time to make this shortcake.
1 quart plump and juicy fresh strawberries, sliced
⅓ cup plus
1½ tablespoons granulated sugar
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) butter, softened
1 (¼-ounce) package active dry yeast
2 tablespoons lukewarm water
½ cup buttermilk
⅔ cup (1 stick plus 3 tablespoons) butter, melted
Refrigerated whipped topping
Place the strawberries in a bowl. Sprinkle them with ⅓ cup of the sugar. Cover the strawberries and refrigerate while baking the cake.
For the dough, in a bowl combine the remaining 1½ tablespoons sugar, the flour, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse meal. In a small dish dissolve the yeast in the warm water. Add the dissolved yeast to the dry ingredients. Add the buttermilk and blend thoroughly. Preheat the oven to 450°. Turn the dough onto a lightly floured board and roll it out to a ¼-inch thickness. Cut the dough with a biscuit cutter. Dip the rounds in the melted butter. Place the rounds on an ungreased baking sheet and bake for 15 minutes. Top the cooled rounds with the strawberries and their juice. Top the strawberries with a generous portion of whipped topping.
YIELD: 12 TO 15 SHORTCAKES