Strawberry Shortcake

For the biscuits, preheat the oven to 425 degrees.  
-In a large bowl whisk 2 cups flour, 1/3 cup sugar, 1 TBS baking powder and ½ tsp salt.  
-Grate 6 TBS cold or frozen unsalted butter, and then stir it into the flour mixture.  
-Whisk together 1 large egg and ½ cup cream and then add all at once to the flour/butter mixture.
-Mix with a rubber spatula until just combined, being careful not to over mix.  
-Transfer to a lightly floured surface and lightly pat into a ¾ inch thick circle. 
- Cut into rounds with a biscuit cutter or an inverted glass.
-Brush the tops with cream or milk and sprinkle with sugar.  
-Bake 7-10 minutes or until golden brown.
For the strawberry sauce, wash and hull 2 pints of strawberries.
-Crush ¼ of the berries, and slice the remaining. 
-Combine the berries then add ¼ cup sugar, and set aside.
Whip up; 1-cup organic heavy cream adding a few tsp powdered sugar, a little maple syrup or some honey and ½ tsp vanilla.
To assemble, cut open a biscuit, add a scoop of strawberries, shut the biscuit and top with a big dollop of whipped cream and more strawberries. Try not to eat too much.