Strawberry Shortcakes

I’ve long been fascinated by this American pudding, which isn’t really a scone so much as a tender, buttery sponge with scone-like properties, split and crammed with strawberries. There’s so much dispute, as there always is with traditional recipes, over the right method to make them, serve them, eat them: should they be individual-sized or one huge fat disc? should butter be spread on the tender cut sides while still warm, before the fruit and cream are dolloped on?

I don’t intend