We always relish the peak of strawberry season: the ruby-red fruit are a joy to eat and give a striking splash of color to summer desserts.
Crumbly shortcake is a classic backdrop for the berries, and we're excited to try this simple recipe, a rolled-and-shaped version from James Peterson's Baking. Use a biscuit cutter that's sharp and slices the dough cleanly. Forcing a dull cutter through the pastry will drag down the edges of your biscuits, compacting the dough and hindering it from rising in the oven.
(Click here to see Peterson's recipe for basic pastry dough.)
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