It’s strawberry time. Woooo.
May they be from our local farmers, from our gardens or from the fields, strawberries are such a delight. I love them. I love them just like that, I love them with whipped cream, I love them as a jam, I love them dipped in chocolate. Strawberries are just so lovable.
Shortcake is a nice way to eat them.
Involving a sweet buttery biscuit and just sweet enough whipped cream, our strawberries still get front seats. They are in good company.
Here is a biscuit recipe that works well for me.
I figured I may as well post a picture of it. It’s from an older cook book called “Women’s home companion cook book”.
For shortcake follow the instructions as above using this recipe:
Flour, 2 cups
Sugar, 1/4 cup
Baking powder, 3 tsp
Salt, 1 tsp
Butter, 1/2 cup
Milk, 2/3 cup
Mix dry ingredient. Cut butter in. Add enough milk to make a soft dough.
I mix it just enough so it holds well together but I don’t knead it. I drop lumps of dough onto a greased cookie sheet. I find they have more of a cake texture if you don’t work the dough too much. You can follow the instruction in the above picture if you prefer a proper layered biscuit.
It’s nice either way.
Bake 12 to 15 minutes at 450º F
Serve with whipped cream.
I didn’t have cultivated strawberries on hand today so I went out and found a handful of field ones.
I will eat them just like that.