Upstairs on the Square Strawberry Shortcake

Shortcake:
2 cups all-purpose flour
1/4 cup sugar
1/2 tablespoon salt
1 tablespoon baking powder
1 tablespoon cardamom
1 1/2 tablespoons grated lemon zest
4 ounces (1/2 cup) cold butter, cut into pieces
1/4 cup milk
1 egg
1 tablespoon vanilla extract
Raw sugar (turbinado sugar), for sprinkling

Strawberries:
1 quart strawberries, hulled
Approximately 1/3 cup sugar
Fresh lemon juice, as needed

Topping:
1 cup heavy cream
1 tablespoon sugar
1/2 tablespoon vanilla extract

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 extract. 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 F for 10 minutes or until golden.

To make the strawberries: Slice the strawberries into a bowl. Sprinkle with 1/3 cup 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 extract.

Serve the shortcakes topped with strawberries and whipped cream.

Makes 8 servings.