Strawberry shortcake

Somethings just aren't ever the same after they've been commercialized... for some reason when I tweeted earlier today that I was going to go pile the whipped cream on strawberry shortcake (yes, apparently I did think that information needed to be shared...), I couldn't help but think of this...



When what I really meant was this:



Angles make all the difference, don't they? The photo above makes it look like I just might have been ladylike and delicate in regards to the whipped cream... below you can see most assuredly that I was not! But oh how yummy.



Here's the best shortcake recipe I've found. It's divine. It's from epicurious.

Orange and sour cream shortcakes
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 1/2 teaspoons freshly grated orange zest
1 cup sour cream
1 cup milk

Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.

Top with your favorite berry combination and whipped cream. Or ice cream. Or both.