Alton Brown: Shortcake

I love when the first local strawberries start making their appearances in the grocery stores.  I know they ship those winter berries in from Peru or something, but it's just not the same.  These local berries, popping up just when it's warming up and sunny...  There's just something perfect about the timing and the sweetness.  And really it's just a good excuse to make a big pile of evil called a strawberry shortcake.

Shortcake
From Alton Brown

2 cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon sea salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter
2 tablespoons shortening
¾ cup half-and-half
Melted butter to brush shortcakes
Strawberries
Ice cream or whipped cream

Heat oven 450°F.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream, and/or whipped cream.

Makes 8 servings