White Chocolate Strawberry Shortcake

Serves 8

Ingredients:

Directions:

1. Using a large fork, mash 1 cup of strawberries with sugar and lemon juice in medium bowl; toss with quartered strawberries. Cover and set aside at room temperature 30 minutes to bring out juices. Cover and refrigerate until ready to use. Taste, and add more sugar if needed before serving.
2. Preheat the oven to 425 degrees F.
3. Sift together the dry ingredients: the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs the size of peas. Fold in the white chocolate chips and toss to coat. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
4. Divide dough in half and form into two discs, about 1 1/2 inches thick. Using a long thin sharp knife, cut the discs into quarters so you end up with 8 triangles. Place the scones on a parchment-lined cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until puffy and browned. Let the scones cool at least 10 minutes.
5. Split cooled scone in half; spoon on some of the strawberry topping on bottom half on serving plate or bowl. Top with scone top half and spoon on more strawberry topping. Garnish with whipped cream.