by Donna Cain
I grew up with homegrown strawberries, and I will forever remember my mom’s homemade strawberry shortcake. Back then we had a strawberry patch that produced mammoth amounts of strawberries, and we would make strawberry jam, give pints to our family and neighbors and the best part- have fresh strawberries with our cereal and strawberry desserts for dinner. Our family made a lot of things from scratch, but I have to chuckle now as they also used Bisquick quite often, including pancakes on Sunday and the biscuits for the shortcake. I must say our homemade buttermilk pancakes are much better:)
I also remember that when you buy farm to table strawberries you can really smell the sweetness of the strawberries. I recently was purchasing flowers from our local nursery and farm stand and when I walked by the strawberries I had the same fleeting memories of how they smelled growing up. We so believe in the Farm to Table movement and grow fresh herbs and vegetables, including a wonderfully raspberry patch for our guests, as the food tastes so much better, is healthier for us and is a great way to support local farmers.
For Father’s Day Dinner we decided upon barbecued steak and pecan pie for our Dad and I also made strawberry shortcake using a new recipe I found on line. it was the perfect combination of sweet and light and I thought it was worthy of sharing with our readers.
- 3 cups all purpose unbleached flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup white sugar
- 1½ teaspoon salt
- ¾ cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 Tablespoons heavy cream
- Preheat oven to 425
- Line a baking sheet with parchment paper
- Whisk together flour, baking powder, baking soda, sugar and salt in a mixing bowl.
- Cut in the cold butter with your finger tips or a pastry knife until the mixture resembles coarse crumbs.
- Create a circle in the middle of the flour mixture and pour in the buttermilk.
- Stir lightly until moistened. It's very important not to over stir.
- Drop ⅓ cup scoops of the dough 2 inches apart onto the baking sheet.
- Brush biscuits with the heavy cream.
- Bake in a preheated oven until golden brown, 15-20 minutes.
This recipe makes about 8 biscuits. Slice and lightly sugar your strawberries ahead of time and hold in the frig a couple of hours so that you have a syrup to flavor the biscuit. Slice your biscuit in half, add the strawberries, spoon a little of the strawberry liquid over the biscuit, whip up some homemade whip cream (beat heavy cream with your blender, add a little sugar and vanilla extract and beat until soft peaks form)…it’s pure heaven and wonderful SUMMER living!