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?
I used home-canned peaches for this recipe today, but by all means use fresh ripe peaches, sliced and sprinkled with a little bit of sugar if they’re in season. These biscuits have cornmeal in them, which I find to be very yummy when combined with peaches, as you can see from my recipe for Johnnycake Peach Cobbler.
Cornmeal Buttermilk Biscuits
- 1 1/2 cup flour
- 3/4 cup yellow cornmeal
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 stick cold butter, diced
- 1 egg
- 1/2 cup buttermilk
- 2 Tbsp honey
Preheat oven to 425°F. Combine the dry ingredients in a large bowl. Use your fingers to blend in the butter. Combine the egg, buttermilk and honey, then add to the flour mixture. Form into 6-8 biscuits and bake for 12-15 minutes or until golden.
Sweetened Whipped Cream
- 1 cup heavy cream
- 1 tsp sugar
- 1/2 tsp vanilla
Make the whipped cream by beating the heavy cream, sugar and vanilla until peaks form.
Split open the warm biscuits, top with peaches and sweetened whipped cream.
I know strawberries aren’t in season yet, but I can’t wait any longer! I picked up some bright red berries and I’m making strawberry shortcake for dessert tonight!
Strawberries in their Own Juice
- 1 quart strawberries
- 1 Tbsp honey
- 1 lemon
First, hull and cut up a quart of strawberries. If you have a berry masher, use that because you’ll get more juice. I don’t have one, so I just quartered them. I’ll be investing in one before the Native berries are here, though. Add about a tablespoon of honey and the juice of half of the lemon. Cover and let them marinate for a few hours at room temperature. I love the berries and juice, so a quart is just enough for the two of us.
- 2 cups flour
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 cup butter
- 2/3 cup buttermilk
- 1 Tbsp honey
Preheat oven to 425 F. Mix dry ingredients in a large bowl. Cut the butter into cubes and add to dry ingredients. Use your fingers to break the butter into small pieces and evenly distribute it. Add the buttermilk and honey and mix with a fork until the dough holds together. Knead a few times, then shape into 4 large biscuits or 8 small biscuits. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes.
To Assemble Shortcakes
Split open biscuit and put it in a bowl. Cover biscuit with strawberries and juice, and top with whipped cream.