Strawberry Shortcake a la Mode

First, make the Shortcake: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a food processor fitted with the stainless-steel blade, put the flour, 1/4 C. of sugar, baking powder, and salt; pulse the machine a few times to combine. Add the chilled butter and process just until combined. With the motor running, pour the 1 C. of cream through the feed tube, stopping the moment the dough just begins to gather together.

Turn out the dough onto a lightly floured surface and gently knead it until smooth, taking care not to overwork it. Form it into a ball and, with a lightly floured rolling pin, roll it out to a thickness of 3/4 inch. With a 3-inch cookie cutter or biscuit cutter, cut out 8 circles, kneading the scraps together and re-rolling them as necessary.

Arrange the 8 circles of dough on the prepared baking sheet. Brush the tops with cream and sprinkle lightly with sugar. Bake until the shortcakes are golden and firm to the touch, 30 to 35 minutes. Transfer to a wire rack.

Meanwhile, prepare the Filling: Rinse and drain the strawberries. Cut each berry into thick slices and put them in a large mixing bowl. Add the sugar and toss gently. Add the lemon juice, kirsch, and lemon zest and gently toss again. Set aside.

If you’ve made the shortcakes ahead of time, reheat the oven to 375 degrees shortly before serving. Put the shortcakes on a baking sheet and warm them up slightly in the oven, about 5 minutes.

Use a serrated knife to split each shortcake horizontally in half. Place the bottom half of each shortcake on a dessert plate. Put a scoop of ice cream on top. Scatter the berry mixture and its juices over and around the ice cream. Lean the other half of each shortcake on top and spoon a dollop of whipped cream on the side. Serve immediately.

(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)

©2006 TRIBUNE MEDIA SERVICES, INC.