Wednesday, June 16, 2010

Strawberry Shortcake and 1 Year Blogiversary

First things first, I can't believe I've been blogging a whole year already!  Last year was a little slower than I had hoped, but I think I'm off to a pretty good start for 2010.  I rolled out a new design for the blog (if it's not showing up hit F5 until it updates).  Thanks to Blogger's new designs, I was able to have a food theme.  I think my favorite post from the past year was either the Israeli Cous Cous with Grilled Vegetables (because it was my own recipe and a real winner) or Recipes You Missed from 2009 (some really great recipes that that didn't end up with their own entry).  What was your favorite recipe?

Now onto the new recipe!
With the local strawberries in full force, I've had a taste for strawberry shortcake.  It's been a long time since I've had it (years probably) so I was really looking forward to making it.  This recipe really hit the spot!  The biscuits and whipped cream are slightly sweetened and the strawberries are bright and fresh.  The perfect dessert for the beginning of summer. 
Strawberry Shortcake
Yield:  6 servings

4 cups strawberries, hulled and sliced
1/3 cup sugar

In a medium bowl, combine the strawberries and sugar.  Set aside to allow the berries to macerate.

Cream Biscuits
Adapted from Ezra Pound Cake, originally from Alice Water's The Art of Simple Food

1 1/2 cups flour
1/4 tsp salt
4 tsp sugar (optional)
2 tsp baking powder
6 tsp (3/4 stick) cold butter, cut into small pieces
3/4 cup heavy cream
Course sugar

  1. Preheat the oven to 400.
  2. In a large bowl, combine the flour, salt, sugar (if using) and baking powder.
  3. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.
  4. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out or pat it to about 3/4 inch thick.
  5. Cut six 2-inch circles or squares out of the dough (I cut it into 9 squares). Reroll the scraps, if necessary.
  6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.  Sprinkle each biscuit with course sugar.
  7. Bake for 17 minutes or until golden and done.

Whipped Cream
1 cup heavy cream
1 Tbsp sugar, or more to taste

  1. Using a mixer, whip together the cream and sugar until it starts to form soft peaks.
  2. Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust it with powdered sugar.

1 comment:

  1. Blog looks great! I think the new colors actually make the images appear more vibrant, which is cool!