Served this at our annual bocce tournament to great reviews!  I used freshly-picked strawberries, but any seasonal fruit would do. This recipe indicates that it serves 15 (2 squares) with leftovers, but there won’t be ANY leftovers! Enjoy ~Karen

Ingredients:

1 quart strawberries, rinsed, then halved or quarters (4 c)

1/4 c. BumbleBerry Farms Heritage Select Honey

3 c. all-purpose flour

1/4 c. granulated sugar

4 1/2 tsp. baking powder

3/4 tsp. salt

1/2 c cold unsalted butter, cut in small pieces

1 3/4 c whipping cream

1 egg white, lightly beaten

2 T sugar

Sweetened whipped cream

1. Preheat oven to 400 F. In large bowl combine strawberries and honey. Let stand, stirring occasionally, while preparing shortcake.

2. For shortcake, in large bowl, combine flour, 1/4 c sugar, baking powder, and salt; whisk together. Add butter to flour mixture, then cut in with two knives until pea size. Add cream and mix with fork until dough comes together.

3. Turn out dough on lightly floured surface. Knead quickly. Roll dough to 9×13-inch rectangle (1/2″ thick). Transfer dough to large parchment-lined baking sheet. With sharp knife, score dough (cutting not quite through) in 1 1/2″ squares. Brush dough with egg white; sprinkle with 2 T sugar. Bake 22 to 26 minutes until golden brown.

4. Transfer shortcake and parchment to wodden board or platter. Spoon strawberries on shortcake. Drizzle with juices. serve in tumblers or bowls with whipped cream.