Shortcake with Strawberries
Beat soft butter with sugar and salt until fluffy. Sieve flour into butter mixture, add baking powder and knead everything quickly into a dough. Form a ball, wrap in foil and let stand for 2 hours in refrigerator. Line baking sheet with parchment paper.
Roll out dough on a lightly floured surface into 1 1/2 cm (approximately 0.5 inch) thick sheet and cut out 16 circles with about 6 -7 cm (approximately 2.5-3 inch) rings. Place on a baking sheet and bake in preheated oven at 175°C (approximately 325°F), for about 15-20 minutes. Remove and let cool. Rinse, dry and hull strawberries. Puree half of strawberries, combine with sugar. Whip cream until stiff. Place half of shortcakes onto plate. Top with cream and strawberry puree. Cover with the rest of shortcakes and garnish with remaining strawberries and blueberries. Dust with powdered sugar and serve.