With the brief interlude that was spring, strawberries got the weather they crave a bit sooner than normal this year and therefore have ripened earlier than normal, too. But that’s ok, we don’t mind getting a head start baking with strawberries.
Though this plump red fruit is almost always tasty on its own – or with a dash of sugar or a dollop of whipped cream – it’s also one of those fruits that can really shine in baked good. Particularly in this recipe for strawberry shortcake…
2 cups flour
1 tbsp. baking powder
1/2 teaspoon salt
3 tbsp. sugar
6 tbsp. butter
3/4 cup whipping cream
For strawberries or other seasonal fruit
1 pint strawberries, sliced
2 tbsp. local honey
Place all dry ingredients in bowl with 6 tbsp. of butter and blend until the mixture becomes a crumble. Then add whipping cream and combine but don’t over mix! Scoop onto a parchment paper lined cookie sheet and dust with another tablespoon of sugar.
Bake the shortcake in a preheated oven at 350°F oven until golden.
Once the cake has cooled, slice in half, add whipped cream and berries to the middle and place the other piece of cake on top.
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