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.
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.
Adapted from Ezra Pound Cake, originally from Alice Water's The Art of Simple Food
1 1/2 cups flour
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
- Preheat the oven to 400.
- In a large bowl, combine the flour, salt, sugar (if using) and baking powder.
- Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.
- 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.
- Cut six 2-inch circles or squares out of the dough (I cut it into 9 squares). Reroll the scraps, if necessary.
- 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.
- Bake for 17 minutes or until golden and done.
1 cup heavy cream
1 Tbsp sugar, or more to taste