Sift together flour, baking powder, 1 Tbsp. sugar and salt in a large bowl. Cut in butter until mixture resembles rice. Add milk and stir until blended. Knead dough briefly on a lightly floured surface and roll out dough until 1/2 inch thick. Cut into shortcakes with a floured 3-inch to 3-1/2-inch biscuit cutter. Place on ungreased cookie sheet. Bake 15 to 18 minutes, or until golden brown.

Beat together chilled whipping cream, 2 Tbsp. sugar and vanilla in a small bowl until stiff peaks form.

Split each shortcake crosswise, mound with Michigan strawberries, top with other half of shortcake, mound with more berries and top with a dollop of whipped cream.

Recipe from Good Food from Michigan by Laurie Woody.

Copyright © 2008 State of Michigan