Here's a lovely Danish dessert recipe for fresh strawberries that's somewhat like an American shortcake, from Beezy Bentzen of Great Oak Farm, Berlin, Mass. ''There's more whipped cream in proportion to strawberries than in our American shortcake, and the cakes are very buttery, like shortbreads,'' Beezy says.
''This makes it quite different but very delicious, and a favorite of anyone who likes fresh strawberries in season.'' Danish Strawberry Medallions 2 1/4 cups flour 1 cup minus 2 tablespoons butter 1/2 cup confectioners' sugar 2 egg yolks 1 quart strawberries, hulled, washed 1 tablespoon granulated sugar 1 teaspoon vanilla 1 cup whipping cream 1 teaspoon confectioners' sugar 4 large berries, halved
Sift flour and rub in butter with finger tips. Add confectioners' sugar and egg yolks and knead until dough has an even consistency. Refrigerate until dough is slightly firmer.
Roll out dough 1/4 inch thick on floured board and cut into rounds using a 2 1/4 inch cutter or a glass. Bake at 425 degrees F. 8 minutes, or until lightly browned. Cool on wire rack.
Before serving, mash strawberries lightly with a fork and mix in sugar. Whip cream until just stiff and add vanilla. Fold strawberries into whipped cream.
Sandwich two biscuits together with strawberry cream filling. Dust tops with confectioners' sugar and garnish with half a strawberry. Makes 8 servings.