Warm Fruit Shortcake

I've learned that you can't have Fourth of July without shortcake. Over the years I've made various shortcakes, but this is the one I like the best. It's thin and slightly crisp, which contrasts well with the soft whipped cream and fruit.

Warming the fruit on the barbecue makes it excellent. I warmed a white nectarine and some of our homegrown blueberries with a little butter, sugar and lemon juice in an enameled cast iron skillet on the barbecue. Then I carried the skillet inside (to get away from the noise and smoke).

We cut the thin shortcakes in half, poured some fruit and juice on the bottom layer, slathered on cream (previously whipped with a little icing sugar and vanilla), and topped with the other shortcake half.

We enjoyed the warm fruit, crisp biscuits and luscious whipped cream while watching the never-ending fireworks show through our windows.

Shortcakes
1 cup flour
2 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/2 stick butter
scant 1/2 cup whipping cream
1/4 cup turbinado (or raw) sugar

Preheat oven to 425°F.

In the food processor, pulse flour, baking powder, sugar and salt. Add diced butter and pulse to a coarse meal. Add whipping cream and process until dough holds together when you squeeze it with your hand.

Tip the dough onto a floured board. Press it together and roll into a 1/2 inch rectangle. It will be crumbly. Cut in four pieces. Carefully transfer to a cookie sheet. Brush the tops with a little whipping cream and sprinkle with a little sugar.

Bake 15 minutes until golden brown. Cool on rack.

Serves 4