The best way to enjoy freshly picked strawberries, aside from popping them directly into your mouth, is to prepare strawberry shortcake (with homemade shortcake and whipped cream). This recipe is based on one from the New York Times. Serves two, plus some extra shortbread.

Ingredients:

Strawberries:

• 1 pint ripe, well-rinsed strawberries
• 3 tbsp sugar, or more to taste
• 2 cups flour

Shortcake:

• 1 1/2 tbsp sugar
• 2 1/2 tsp baking powder
• pinch salt
• 6 tbsp butter, plus a little extra, softened

Whipped cream:

• 1 1/2 cups heavy cream
• 1/4 tsp vanilla extract

Instructions:

1. Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 3 tbsp sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
2. Preheat oven to 450 degrees.
3. Into a large mixing bowl, sift together flour, 1 1/2 tablespoons sugar, salt and baking powder. Add 6 tbsp softened butter, and cut into dry ingredients as for pastry. Add 1/2 cup + 2 tbsp cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter (e.g. a Ball jar ring), cut an even number of rounds -- 2 rounds per serving.
4. Grease a baking sheet. Place half the rounds on it. Spread a little softened butter on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
5. Remove from the oven, and pull shortcakes apart.
6. Beat remaining cream until it thickens. Add vanilla. Beat again until just thick.
7. Place a bottom half of a shortcake on each plate. Top with a few spoonfuls of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.