In response to several requests, here's the recipe for the shortcakes. Nothing fancy, just a prodigal amount of good cream and butter, and the ripest strawberries you can find.
1.5 c AP flour
4 t sugar
2 t baking powder
6 T butter
.75 c cream
fat pinch of salt
Combine dry ingredients. Cut in cold butter, stir in about 10 T of the cream until dough forms. Chill. Roll out to 0.5" thick. Cut out biscuits, brush with remaining cream, and bake at 400 F for about 16 minutes.
4 c fresh strawberries, hulled and washed
0.25 c sugar (give or take)
Slice the strawberries, sprinkle with sugar, puree half of the mixture and fold back in.
1 c cream
0.5 c fresh lemon verbena leaves (mint works nicely, too)
Steep herb in cream for at least 24 hours. Strain out herb and whip cream with sugar.
Assemble the shortcakes any way you want. They won't stay assembled long.