It’s strawberry season! I was so excited to see “native” (a.k.a. “local”) strawberries at my family’s farm market today! We celebrated with strawberry shortcake tonight.
There are three components to strawberry shortcake: strawberries, biscuits, and whipped cream. This recipe serves 4, and can be easily modified for any number of people.
- In-season strawberries from your area are the best. Mash a quart early in the day, at least a few hours before you want to make shortcakes, with a few tablespoons of sugar or honey. Cover and let them sit at room temperature so the juices collect.
- Today, I used the fresh-baked biscuits from my family’s farm market, but if you want to make your own, try my baking powder biscuits or buttermilk biscuits. I keep telling myself that someday I’ll try shortcakes made with raspberry-cranberry scones.
- When you’re ready to make the shortcakes, slice four biscuits in half. Spread them with butter, then sprinkle with a pinch of sugar. Place them in a frying pan, butter-side down, and toast them over a medium-low flame.
- You can whip the cream while the biscuits toast. Combine 1 cup cream, 1 Tbsp sugar and a few drops of vanilla extract in a bowl. Beat with a hand mixer or by hand with a whisk until soft peaks form.
To assemble the shortcakes:
- Place the bottom of the toasted biscuit in a bowl.
- Spoon on some strawberries, then some whipped cream.
- Add the top of the biscuit.
- Spoon on more berries, then more whipped cream.
This is my favorite summer dessert! What’s yours?