Strawberry Shortcake

When life gives you strawberries… make strawberry shortcake! With a gifted carton of berries in the fridge and a friend finally back in New Mexico after a month away, it was the perfect opportunity to invite her over for some strawberry shortcake. I originally made strawberry shortcake for her birthday (and our monthly potluck) at the beginning of June, but they were such a hit, there were none left by the time she arrived! But as it turned out, it was just as well, since it was such a treat to take a rare moment to sit and catch up between nibbles of deliciousness. Thanks to Eugenie Kitchen for the foolproof recipe!

Strawberry Shortcake
Makes 8-12

3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup milk of your choice
1 egg
1/4 cup honey or maple syrup
Sliced strawberries
Whipping cream

Preheat oven to 390ºF. Combine dry ingredients in medium bowl, then cut in butter. Beat eggs, milk, and sweetener, then stir into dry ingredients just until moistened. Flatten or roll out to about an inch thick, then cut out shortcakes (a glass works well). Bake on greased cookie sheet for about 13 minutes. Let cool, then top with strawberries and cream and enjoy!

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