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Berry well: Enjoy the final days of strawberry season making this classic shortcake recipe

By Wolfgang Puck, Tribune Content Agency on

1 1/2 cups (375 mL) all-purpose flour, plus extra for dusting

3 tablespoons granulated sugar, plus extra for sprinkling

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 large cage-free egg

1/3 cup (85 mL) heavy cream

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4 ounces (125 g) unsalted butter, well-chilled, cut into 1/2-inch (12-mm) pieces, kept cold

Milk, for brushing the shortcakes

STRAWBERRIES AND CREAM

1 cup (250 mL) heavy cream, chilled

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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