Strawberry Shortcake with Crème Fraiche

Serves 4-6

Filling:
3 cups fresh fruit
1/4 cup (+/-) sugar, depending on the sweetness of the fruit and your tastes
2 tablespoons lemon juice
crème fraiche

Cut berries into smaller chunks (I usually slice them), put them in a bowl and cover with the sugar. Give them a quick mash with a fork, but not too much. You're looking to release the juice not turn it into jelly. Drizzle the lemon juice over the top and set them aside for at least one hour out at room temperature, four or more in the fridge.

Shortcakes:
2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1/2 cup cold heavy whipping cream

Combine the dry ingredients in a large bowl, then drop the butter in in small chunks, no more than 1/2 an inch big. Use your hands to incorporate the butter into the flour mixture by rolling it around in your palms and squeezing it through your fingers. When the mixture is grainy and the butter is pea-sized make a well in the center of the mixture and add the cream. Mix with a fork until the cream is absorbed and the dough just starts to come together. Turn the dough out onto a lightly floured surface and kneed several times. Pat the dough out to 1" thick and cut it to the size/shape you'd like. Line a cookie sheet with parchment paper and put your shortcakes on the pan. Refrigerate for 20 minutes while you preheat the oven to 350°. Bake for 30-35 minutes, until golden brown on top. Let cool completely before serving.

Recipe by: Piper Davis and Ellen Jackson, page 140 of The Grand Central Baking Book