photo: Liz Rueven
If you’re lucky enough to live anywhere near a farm that grows strawberries, be sure to venture out to pick your own. When you tire of having sweet, ruby tinged juice staining your fingers, and you can tear yourself away from eating every other berry you bend to pick, head home to bake these easy and classic strawberry shortcakes.
Thank you, Christy Colasurdo and Tracey Medeiros, for sharing this recipe from their just released cookbook, The Connecticut Farm to Table Cookbook; 150 Home-Grown Recipes from the Nutmeg State, June 2015. This beautifully photographed book is a celebration of the local and seasonal. Although it highlights CT. chefs, the recipes are suitable for all die-hard locavores anywhere. (Note: this cookbook has plenty of vegetarian and kosher friendly recipes within, but it is not a kosher cookbook).
This recipe was contributed by the chef at Barberry Hill Farm, Madison, CT.
Photo with permission of the author
This recipe comes from Barberry Hill Farm, CT via THE CONNECTICUT FARM TO TABLE COOKBOOK; 150 HOMEGROWN RECIPES FROM THE NUTMEG STATE by Tracey Medeiros and Christy Colasurdo.
"Here’s what you can do with that bumper crop of ripe strawberries you scored at the farm."
This recipe is dairy.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup (1/2 stick, 2 ounces) unsalted butter, cut into pieces, chilled
- 3/4 cup cold whole milk
- 2 pounds strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 1/2 to 2 cups whipped cream
- Preheat the oven to 450°F.
- To make the biscuits: In a large bowl, sift together the flour, baking powder, and salt.
- Using a fork or your fingertips, cut in the butter until the flour mixture resembles crumbs.
- Make a well in the center of the flour mixture and slowly pour in the milk.
- Stir until the dough just starts to come together. Do not overmix.
- Spoon or scoop about 1/4 cup of dough for each biscuit onto ungreased baking sheet.
- Press down gently on each biscuit. Bake until golden brown, about 15 minutes.
- Toss the strawberries with the sugar and refrigerate 30 minutes before serving.
- To serve: Cut the biscuits in half horizontally and spoon the strawberries and their juice over each shortcake bottom.
- Top each with whipped cream and then the shortcake top.
- Spoon more strawberries over the top and serve immediately.
Biscuits may be made ahead.
photo courtesy of Dahlia Abraham-Klein
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