Make this Easy Summer Fruit Shortcake for Father’s Day
Monday, June 13, 2011 at 4:00AM 
By Sandy Hu
Steve is the best breakfast maker. Flaky sky-high biscuits, tender muffins, Belgian waffles, popovers, Dutch babies – he’s a master of them all. Since there’s no way to top his skill, for Father’s Day, I tend to resort to the same celebratory breakfast: simple scones with a make-ahead dough that can be shaped and frozen, so all I have to do is pop them in the oven on his big day.
As Dave and I were planning a Father’s Day menu, I thought about changing it up this year and giving those scones a new identity, as shortcakes with summer fruit and whipped cream. I’ve made and shaped my dough this weekend and the discs are in the freezer. On Sunday, we just need to bake them off, split the scone/shortcakes and fill them with fruit and whipped cream. We’ll just bake enough for the four of us so we won’t be tempted to eat more dessert than we should, and we’ll have the remainder in reserve for another time when we come home with a bounty of fruit from the farmers’ market.