A Berry Delightful Dessert

Although the peak season for strawberries is March through August, they're generally available in the supermarket year-round. When buying strawberries, select plump, fresh-looking berries with bright green caps. Avoid berries that are bruised, wet, or mushy. Store strawberries in the refrigerator, loosely covered, for no more than 2 days. Don't wash or remove the caps from the fresh berries until you're ready to use them.

Pecan-Strawberry Shortcake

MAKES 8 TO 10 SERVINGS

Use the sweetest, ripest, unblemished strawberries for the filling. I prefer medium-sized strawberries because they can be easily piled onto the shortcakes; this way their size does not overshadow the fluffy cake. For an interesting variation, combine the sliced strawberries with coarsely chopped rhubarb for a tangy yet sweet fruit filling.

SHORTCAKE

2 cups all-purpose flour

1/2 cup finely ground pecans

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces

1 egg, lightly beaten

2/3 cup light cream or milk

1 tablespoon finely grated orange zest

1 teaspoon vanilla extract

EGG WASH

1 large egg yolk

1 tablespoon light cream

Sugar

1 cup heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

6 cups sliced fresh strawberries

Whole strawberries, for garnish (optional)

Chopped pecans, for garnish (optional)

Sift together the flour, pecans, sugar, baking powder, and salt for the shortcake. Cut in the butter using a pastry blender, blending until the mixture resembles coarse meal. In a small bowl, combine the egg, light cream or milk, 2 teaspoons finely grated orange zest and vanilla extract. Stir the egg mixture into the dry ingredients. When the pastry comes together, knead it with your hands and form it into a rectangle on a floured board. (If the dough is very sticky, knead in a bit more flour.)

Preheat the oven to 425 degrees Fahrenheit.

Roll out the dough to 3/4 inch. Cut out 8 to 10 biscuits using a 1-inch round cutter. Cut the scraps into small heart biscuits, creating a garnish for each dessert plate if desired.

Place the biscuits and hearts on a parchment-lined baking sheet. Beat the egg yolk with the light cream. Brush the biscuits with the egg wash and sprinkle the tops lightly with sugar.

Turn the oven down to 400 degrees Fahrenheit and bake the biscuits for 15 to 20 minutes, until barely brown.

Transfer the biscuits to a rack. Let cool for about 10 minutes. Meanwhile, in a bowl, beat the heavy cream with the confectioners' sugar until soft peaks form. Set aside. In a separate bowl, stir together the sliced strawberries with the remaining orange zest; let stand about 20 minutes. While the biscuits are still warm, cut them in half horizontally using a sharp serrated knife. Lift off the top layers. Spoon half of the strawberry mixture and half of the whipped cream over the bottom layers. Replace the biscuit tops. Top with the remaining strawberry mixture; spoon the remaining cream onto the berries. If desired, garnish with whole strawberries, pecans, and the heart-shaped biscuits. Serve at once.

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