Strawberry shortcake's a summer treat

(Strawberry shortcake layered with blueberries and cherries is a summer sensation)

Strawberry Shortcake — the name alone evokes visions of summer picnics, parties and farmers markets laden with fresh local berries.

Of course, berries are great eaten plain without any frills, but add a buttery shortcake and a dollop of freshly whipped cream and they become ambrosia.

(Homemade shortcake biscuits are quick and easy to make)

You can use a variety of cakes for the basis of strawberry shortcake, such as pound cake or sponge cake. But there is one recipe I usually turn to when I want to make the first cake of the season — a simple recipe for shortcake biscuits.

Make a batch and freeze a few for the next time the urge strikes, or if company is coming and you're wondering what to do with those extra berries you bought at the market.

(Layered shortcake with strawberries and blueberries is perfect for a patriotic holiday dessert)

Strawberry Shortcake

1. Fresh berries (strawberries, blueberries, raspberries and/or cherries), cleaned, stemmed and pitted, if using cherries
2. Cream for whipping (sweeten with a little sugar and/or honey; a pinch of vanilla or liquor such as Frangelica or Amaretto)

Clean the berries, whip the cream; set aside.

(Roll out the dough and cut into circles)

Short Cake Biscuits

1. 2 cups flour
2. 4 tablespoons sugar
3. 4 tablespoons baking powder
4. 1 teaspoon salt
5. 5 tablespoons cold butter
6. 1/3 cup milk
7. dash of cinnamon
8. 1 egg (slightly beaten)

1. Mix together the flour, sugar, salt and cinnamon.
2. Crumble in the butter; add the egg
3. Gently mix together and turn out onto a floured board.
4. Cut into circles or other shapes.
5. Place onto a greased baking sheet or one lined with parchment paper.
6. Bake in a preheated 350-degree oven for about 10 minutes, until lightly browned.

Allow the biscuits to cool a bit before using or freezing.
Assemble the biscuit in a fancy glass or just on a plate — cake, berries, cream — repeat and eat!