Ina always has her finger on the pulse of what's irresistible and impressive (but also doable), and in the summertime, she ...

Thinly slice 1 strawberry half and place it in the center of the cake. Arrange the remaining halves around the edge of the cake. Refrigerate until ready to serve.

Marinate it for a full 24-hours prior to cooking in a mixture of 1/2 cup white vinegar, 1/2 cup olive oil, salt, pepper and your favorite fresh herbs, such as thyme, rosemary, parsley and oregano ...

To prepare the shortcake: Preheat the oven to 400°. Sift together the flours and baking powder into a work bowl. Whirl 1/2 cup of the almonds and the sugar in a food processor into a fine grind.