To celebrate our first in-season strawberries, I made sweet shortcakes.  I actually have a recipe in my files somewhere, but I felt like trying something new.  I went with this recipe on Allrecipes.com.  It came together quickly and easily.  Grating frozen butter is a great time saver, as opposed to cutting or crumbling butter in and trying to get it to the right consistency.  The key is to move FAST with any biscuit dough.  The faster you get it into the oven, with the least amount of handling, the better.  If the dough warms up too much, and it starts sticking to your hands or to the work surface, place the cut biscuits into the fridge or freezer for a few minutes before baking for a tender finished product.  This recipe does result in a really tasty shortcake.  Not quite as sweet as I would have liked though.  If I decide to make this recipe again, I would probably add another 2 or 3 tablespoons of sugar to the dough.  Hmm… and maybe a dash of nutmeg or cinnamon, just to give them a little extra umph!

My Aunt Jean sent over some flower-shaped cookie cutters after a big bakeware sale.  I thought they were perfect for berry shortcakes!