Strawberries, luscious strawberries, are now in season here, with lots of places to go "U Pick." I'm not fond of strawberry pies held together with their sugary gelatinous sauce, but love their kin, strawberries and shortcake.

I use a sweet short biscuit recipe (USA definition) A recipe from an older addition of the Joy of Cooking, texturally about half-way between a scone and and a biscuit. I make my own whipped cream, not very sweet and sweetener is honey, and local strawberries, also tossed with a little honey. Bake and slice the biscuits. Top bottom half generously with strawberries. Put the lid on, drizzle with juice from the strawberries, add another spoonful of strawberries, a dollop of whipped cream, a few more strawberries and another drizzle of juice from the berries.

Although not so sweet, not healthy - with all the butter and cream. The taste of local, ripe strawberries really shines. Lovely moment of decadence to dig into.