Upstairs on the Square's Strawberry Shortcake

For the shortcake:

2 c. all-purpose flour

1/4 c. sugar

1/2 t. salt

1 T. baking powder

1 t. cardamom

1 1/2 T. grated lemon zest

4 oz. (1/2 c.) cold butter, cut into pieces

1/4 c. milk

1 egg

1 t. vanilla

Raw sugar (turbinado sugar), for sprinkling

For the strawberries:

1 qt. strawberries, hulled

Approximately 1/3 c. sugar

Fresh lemon juice, as needed

For the topping:

1 c. heavy cream

1 T. sugar

1/2 t. vanilla

To make the shortcake: Place the flour, sugar, salt, baking powder, cardamom and lemon zest in the bowl of an electric mixer with the paddle attachment. Add the butter.

In a separate bowl, whisk together the milk, egg and vanilla. Add to the flour mixture, and mix just to bring together.

Turn the dough out onto a floured counter. Knead gently for 1 minute. Flatten to a disk a half-inch thick. Cut into 8 pieces. Sprinkle the tops with raw sugar. Place on a baking sheet and bake at 375 degrees for 10 minutes or until golden.

To make the strawberries: Slice the strawberries into a bowl. Sprinkle with 1/3 c. sugar, or whatever amount seems right, depending on the sweetness of the strawberries. Squeeze in a few drops of lemon juice.

To make the topping: Whip the heavy cream with the sugar and vanilla.

Serve the shortcakes topped with strawberries and whipped cream.

Makes 8 servings.