Last year (?) y'all helped me figure out my "best" shortcake recipe. Turns out the best is made with a lot of cream in the batter. But I have four recipes saved, two of which were halved---but I did tests and I think that was to make small batch head to head since they're sort of similar. I read through the old thread, as well as some others--no answers. I can't figure it out! Perhaps one had the best cake and the other the best strawberries? I can't tell, so I'm guessing the one with the biggest cream to flour ratio? Or... cream and butter to flour and sugar?

But the (lovely, organic) strawberries aren't weird or woody or anything ugly, so should I even make shortcake? I could just wash them and put them in one of my little colored collanders or the glass containers with the inner fruit baskets. And if they're not as sweet as they smell, there's always the brown sugar and sour cream.

But I feel like end of Summer I should be making shortcake.

What do you think?