Strawberry Shortcake

DEAR SOS: Strawberry season is my favorite time of the year. I am especially fond of the shortcake served at the Daily Grill, which I think is the best I’ve found in this city. Do you think the restaurant would part with the recipe?

--RUTH

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DEAR RUTH: Here’s the recipe. It’s surprisingly easy to make.

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DAILY GRILL STRAWBERRY SHORTCAKE

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STRAWBERRY SAUCE

1 pound whole strawberries, hulled

1 1/2 cups water

1/2 cup sugar

Juice 1 orange

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SHORTCAKE

1 1/2 cups biscuit mix

1/2 cup heavy whipping cream

2 tablespoons sugar

3 (1/2-pint) baskets strawberries, rinsed and sliced

2 1/2 cups Strawberry Sauce

1 cup whipping cream, whipped

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STRAWBERRY SAUCE

* Combine strawberries, water, sugar and orange juice in saucepan and bring to boil, stirring occasionally. Reduce heat to low and cook 25 minutes. Cool in refrigerator. Then puree in mixer.

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SHORTCAKE

* Combine biscuit mix, 1/2 cup whipping cream and sugar in bowl and mix until just combined. Roll out to 1/2-inch thickness. Cut into 3-inch rounds with cookie cutter. Place rounds on ungreased baking sheet. Bake at 375 degrees until light-brown, about 12 to 15 minutes. Cool.

* For each serving, split cake in half and place 1 half on plate. Pour about 1/4 cup Strawberry Sauce over each shortcake. Place dollop of whipped cream and about 5 sliced strawberries on top of each cake. Top with small dollop of whipped cream.

* Top each shortcake with another half of shortcake and pour 1/4 cup Strawberry Sauce on top, then dollop with whipped cream and top with 5 more sliced strawberries. Garnish with whole berry on top.

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Makes 4 shortcakes.

Each serving contains about:

691 calories; 562 mg sodium; 123 mg cholesterol; 40 grams fat; 80 grams carbohydrates; 6 grams protein; 1.26 grams fiber.