Strawberry shortcake is one of summer's great treats, with its layers of crumbly biscuit, whipped cream, and juicy strawberries. A wonderful dessert for a meal alfresco, lingering over its flavors in the sunshine.

3 cups flour, half whole wheat and half all-purpose 
1 teaspoon baking powder
2 sticks butter
3/4 cup light brown sugar
1 1/2 lb strawberries, washed and hulled
sugar for tossing
1 1/2 cups heavy cream, whipped

Sift the flour with the baking powder, and rub in the butter until the mixture resembles fine bread crumbs. Mix in the sugar to combine. Press the mixture into two 8-inch buttered layer pans, and bake in a preheated oven at 325F for 30-40 minutes, until a light golden color. Cool in the pans before inverting.  Slice the strawberries, reserving a few whole ones for decoration, and toss the slices in sugar. Place half of them on top of one of the shortcake layers, and cover with a thick layer of whipped cream. Top with the other layer of shortcake. Cover the top with another layer of sliced strawberries, then a layer of whipped cream, and decorate with the reserved whole strawberries. Keep in a cool place until ready to serve.