Fresh Strawberry Shortcake with Summer Cream

Place the strawberries in a bowl and sweeten with granulated sugar to taste. Set aside.

To make the strawberry sauce, in a food processor, combine the strawberries, powdered sugar, and lemon juice. Puree until smooth. Set aside for 30 minutes. Makes about 2 2/3 CUPS.

Preheat an oven to 425°F.

To make the shortcakes, in a large bowl, stir together the flour, granulated sugar, baking powder, and salt. Add the butter and cut it in with a pastry blender until the mixture resembles coarse crumbs. Do not overmix. The bits of butter should still be cool to the touch. Combine the milk and vanilla, and stir into the flour mixture until a dough begins to form.

Dust your hands with flour, and loosely gather and squeeze together the dough. Turn it out onto a lightly floured surface. Knead gently two or three times. Pat out the dough 1 inch thick. Using a biscuit or cookie cutter, 2 1/2 inches in diameter, or a knife, cut out 6 to 8 shortcakes. Place on an ungreased baking sheet. Bake until golden, 10 to 12 minutes.

Meanwhile, make the summer cream: In a bowl, whip the cream until soft peaks form. Add the sugar and rose water, if using, and continue to whip until stiff peaks just begin to form. Fold the 1/2 cup strawberry sauce into the whipped cream 1/4 cup at a time, using a rubber spatula to make a swirling pattern. Leave some "ribbons" of sauce visible.

Remove the shortcakes from the oven and let cool briefly. Split each warm shortcake in half, and spread I to 2 tablespoons sauce over the cut sides. Spoon the sliced strawberries over the cakes, dividing evenly. Cover with the remaining sauce and top with the summer cream. Serve at once.