This is a terrific recipe for using all those beautiful berries from your back yard or the farmers market. Make sure the berries are perfectly ripe, and make sure they are organic. According to the Environmental Working Group, conventional strawberries have some of the highest levels of pesticide residue.
Shortcakes with Fresh Strawberries and Cream
For the biscuits –
3 cups (13 ½ ounces) all-purpose flour
6 tablespoons granulated sugar; divided
1 ½ tablespoons baking powder
¾ teaspoons kosher salt
1 teaspoon freshly ground black pepper
Zest of one lemon (preferably organic)
12 tablespoons (6 ounces) cold unsalted PastureLand butter, cut into small pieces
1 ½ cups Cedar Summit heavy cream; plus about 3 tablespoons for brushing
1 ½ teaspoon pure vanilla extract
For the strawberries –
5 cups 1/8-inch-thick strawberry slices (from about 3 pints)
1 to 3 tablespoons granulated sugar, depending on sweetness of berries
1 tablespoon minced lemon verbena (optional)
For the whipped cream –
1 ½ cups heavy cream
2 tablespoons granulated sugar
3/4 teaspoons pure vanilla extract
Make the biscuits –
1. Line a heavy baking sheet with parchment paper. In a large bowl combine flour, 3 tablespoons sugar, baking powder, salt, black pepper and zest. Toss together with a fork.
2. Cut the butter into the flour mixture with a pastry cutter or two butter knives until the largest pieces of butter are the size of peas.
3. Combine the cream and vanilla in a liquid measuring cup. Make a well in the center of the flour and pour the cream mixture into the well.
4. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
5. Turn the dough out onto the parchment lined baking sheet and pat it into an 8-inch square, 3/4 to 1 inch thick. Cover with plastic wrap, and chill for 20 minutes.
6. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator. Using a bench knife or large chef’s knife, trim about ¼ inch from each side to create a neat, sharp edge.
7. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush, brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
8. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.
Prepare the berries –
Toss the berries with 1 tablespoon sugar or to taste. Let them sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but not more than 3 hours.
Whip the cream –
1. Pour the cream into a cold mixing bowl and using the whisk attachment of a hand or stand mixer beat until it begins to thicken.
2. Add the sugar and vanilla extract and continue to beat until the cream is softly whipped and the whisk leaves distinct marks in the cream; it should be soft peaks and able to hold its shape.
Assemble the shortcakes –
1. While the biscuits are still warm, split them in half horizontally with a serrated knife.
2. Set the bottom half of each biscuit on a dessert plate. Scoop about ½ cup of the berries and their juices over the biscuit.
3. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a few berries and a small dollop of cream.
