I love strawberries and every year I buy a few strawberry plants and plant them in the garden. Yes, I know. Strawberries are perennials, which means the plant grows back every year … in the same place … generally bigger and stronger than the year before. But, not for me. Every spring I look to see where the strawberry plants should be and there’s nothing. Nothing I should say except the dead plants from the season before.
I realize I live in New England and our winters get pretty cold, but no one else has a problem growing strawberries. I mulch them heavily to make sure they stay as warm as can be over the winter. But, I have yet to have any plants survive. All the other perennials in the garden are fine. As soon as the weather and the soil warms up, the shoots start to pop up from the ground, the blooms burst open and all’s right with the world. Except, that is, for strawberries!
Strawberries are sweet, delicious and good for you (full of antioxidants and very low in calories). And they are so versatile. You can just pop them into your mouth or use them in salads, smoothies and all sorts of desserts from ice cream to shortcakes. You can make jams, jellies and spreads, or dip them into chocolate. They freeze easily, and for some people, they are easy to grow. I, however, have been relegated to a “pick-your-own-fruit” farm where I “pick-my-own-strawberries”. Now, armed with 10 lbs. of strawberries and a three-day window before they start to lose their appeal, it’s time to get cooking.
Strawberry jam is on the list as is Strawberry Cake Squares and Strawberry, Goat Cheese, Prosciutto Tart … but because this classic dessert is one of my favorites, the first thing I am making is Strawberry Shortcake. No, not the packaged sponge cakes which always appear next to the strawberries in the produce aisle of the grocery store. This recipe is more like a crisp, sweet scone. Split them in half, add the sliced, sweetened strawberries and top with whipped cream! Oh my, nothing better!
Depending upon the size you cut the biscuits, you can make as few as four really large ones to as many as twelve minis. Oven temperature 425°. Bake 12 to 15 minutes.
For the biscuits/scones:
2 cups all purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup very cold butter, diced or grated
1 egg, beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 egg white, beaten
Mix together the flour, salt, baking powder, baking soda and sugar. Either by hand or in a food processor mix the cold, diced butter until the flour mixture resembles crumbs. Don’t over-mix in the butter. It needs to be a bit chunky. Whisk together the egg, buttermilk and vanilla. Quickly mix these wet ingredients into the dry ingredients. Again, don’t overmix.
Dump the dough onto a lightly floured board and bring together into a round ball. Flatten the ball and gently roll it into an 10″ circle, about 3/4″ thick. To cut out the biscuits, you can use a knife and cut the dough into squares or use a biscuit cutter to cut out rounds. The size, again, is up to you. I like to make smaller ones … using two per serving.
Place the cakes onto a parchment lined baking sheet, brush with the beaten egg white and sprinkle with sugar. Demerara sugar has larger crystals and adds a bit of color and crunch.
At this point, put the baking sheet into the refrigerator while you preheat the oven … 425°. This will ensure the butter is nice and cold. Bake for about 12 to 15 minutes or until lightly browned.
1 lb. fresh strawberries
4 tablespoons sugar
1 tablespoon balsamic vinegar
1 cup heavy cream, whipped
Wash, hull and slice the strawberries. Put them into a bowl and sprinkle with sugar and balsamic vinegar. Let the strawberries mascerate for 30 minutes or more. When ready to serve, split the biscuits in half, spoon the strawberry filling inside, add the top and then slather on the whipped cream.
It’s hard to find a better, more delicious dessert … guaranteed to impress your toughest critics! Should you prefer to use other berries or fruits, please do. Or fill these biscuits with ice cream and top with hot fudge! Yum!!!