Strawberry Shortcake

STRAWBERRY SHORTCAKE

Strawberry Shortcake is a Summer staple. It embodies the sweetness of the season celebrating the berries’ sunbaked sugars. 

Our homegrown strawberries usually don’t make it much beyond the garden. They are eaten immediately, but if you have more restraint than we do – or have at hand a delicious supply of strawberries, try this favorite recipe (adapted from Mark Bittman) of mine and Penleope’s. 

(from Mark Bittman)

Buttermilk Biscuit Ingredients:

2 cups flour

1 Tbl baking powder

1 tsp baking soda

1 tsp salt

5 Tbl cold butter cut into small pieces

¾ cup buttermilk 

1. Preheat the oven to 450 degrees. After whisking together the dry ingredients, work the butter into the dry mixture using your fingers to mush them into a coarse meal.

2. Pour in the buttermilk and stir until the mixture forms a ball. Knead the dough a couple of times on a floured table. 

3. Press the dough with your hands into a flat oval ¾” – 1” thick. Cut out biscuits using a drinking glass. 

4. Bake on an ungreased baking sheet for 5 – 10 minutes depending on size. Let them cool completely before assembling shortcakes.

5. Mix strawberries with 1 Tbl of sugar and let sit while whipping the cream. 

6. Assemble the shortcakes by splitting the biscuits and fill them with strawberries topped with whipped cream. 

Shortcake Ingredients:

4-5 cups ripe strawberries hulled and sliced

1-2 Tbl sugar

2 cups cream