Dot your teas with shortcake

For an informal tea party, accompany simple sandwiches with shortcakes heaped with whipped cream and fresh strawberries, which are just about to come into season.

2cups all-purpose flour, plus more for dusting the work surface

5tablespoons granulated sugar

1tablespoon baking powder

1/2teaspoon salt

8tablespoons (1 stick) butter, cut into 1/2-inch pieces

1large egg, lightly beaten

1/2cup plus 1 tablespoon half-and-half or whole milk

1cup heavy cream, very cold

Dash vanilla

2tablespoons powdered sugar

Pint strawberries (or other berries), stemmed and sliced

Adjust an oven rack to the lower-middle position. Preheat oven to 425 degrees.

In a food processor, pulse the flour, 3 tablespoons of granulated sugar, the baking powder and salt. Scatter the butter over the mixture and pulse until it resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.

In a small bowl, mix the beaten egg with the half-and-half. Add to the flour mixture and mix with a rubber spatula until large clumps form. Transfer the mixture to a floured surface and lightly knead until the dough comes together.

Pat the dough into a 9-by-6-inch rectangle about 3/4-inch thick. Dip a 23/4-inch biscuit cutter in flour, then cut six rounds from the dough. Arrange the rounds 1 inch apart on a baking sheet, then sprinkle with remaining 2 tablespoons granulated sugar.

Bake until the shortcakes are golden brown, about 12 to 14 minutes. Place the baking sheet on a wire rack to cool for about 10 minutes.

While the shortcakes cool, make the whipped cream. In a medium bowl, combine the heavy cream, vanilla and powdered sugar. Use an electric mixer to whip until the cream forms stiff peaks.

To serve, split each shortcake and place the bottom piece on a serving plate. Spoon whipped cream over the shortcake, top with berries, then place the top half of the shortcake over it.

Makes 6 servings.

Recipe adapted from Cook’s Illustrated magazine’s “Baking Illustrated,” America’s Test Kitchen