Strawberry shortcake makes a perfect father's day treat - strawberries are at the peak of their season, and even small kids can help make the shortcakes. I am a fan of flaky bisuits (as opposed to cake), probably because that is what I grew up with - it is one of my own father's favorite desserts.
FOR THE STRAWBERRIES (serves 6-8)
2 quarts strawberries, stemmed and hulled, cut into quarters or halves depending on size
1/4 cup sugar
2 tablespoons cointreau
Combine in a bowl, stir, and set aside for at least an hour before serving to release juices.
FOR THE BISCUITS (makes 6-8, I doubled the recipe in these photos)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon heavy cream
Preheat oven to 425°. Combine 1 1/2 cups flour, baking powder, and salt in a food processor and pulse to combine. Add butter and pulse until the mixture resembles coarse meal and the butter pieces are the size of small lentils. Transfer to a bowl and stir in buttermilk. Sprinkle some of the remaining flour on a clean surface. Transfer dough to floured area and gather into a ball, gently kneading a few times. The dough will be very wet but that is ok. Press into a disk a little more than an inch thick, dusting top and bottom with a little more flour. Cut into rounds using a glass dipped in flour, or a 2 inch biscuit cutter. Place biscuits on a sheet pan lined with a silpat or parchment paper and brush tops with cream. Bake until golden brown, about 15-20 minutes. Transfer to a rack to cool.
When ready to serve split shortcakes and spoon strawberries and their juices between the halves. Top with a dollop of freshly whipped cream and some more strawberries.