Trisha Leonard
tleonard@tahoedailytribune.com

Back to: Entertainment
May 15, 2013
Follow Entertainment

Fresh strawberries mean summer is on its way


When I went home to central California for a visit a couple of weeks ago, I was delighted to see the farm stands were already offering strawberries. I bought a box of them — six baskets for $6 — and ate a bowl of them daily for about a week once I returned to Tahoe. Still, I had about three baskets that needed to be baked into something to keep them from going bad. Good strawberries can’t be left to waste. I settled on strawberry shortcake, something I don’t make often but enjoy quite a bit when it turns out just right.

I have never been crazy about those packaged shortcakes sold near the strawberries at the grocery store — the spongy ones that have a sort of dip at the top for the strawberries to sit in. I hadn’t made my own biscuits in a long time, so I turned to “The Joy of Cooking” to see what it suggested. It had a couple of options, but I settled on cream biscuits this time around. They were, by far, the best ones I had ever made for strawberry shortcake. I am not big on rolling out dough; I prefer to shape it with my hands when I can. I divided the dough into eight pieces and formed them into rounds on a baking sheet. You may also roll out the dough and divide it into more pieces if you’d like.

The biscuits were easy and the flavor and texture were just how I hoped they would be.

Topped with the macerated strawberries (I added some of Penzeys Vanilla Sugar to the mixture for a bit of extra flavor) and whipped cream, this was the dessert I was craving. I was thrilled. Summer will be here soon enough.

INGREDIENTS

4 cups strawberries

One-quarter cup sugar

1 1/2 cups heavy whipping cream

2 cups all-purpose flour

2 1/2 teaspoons baking powder (use 2 if at high altitude)

One-half to two-thirds teaspoon salt (use one teaspoon if at high altitude)

1 1/4 cups heavy whipping cream

Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries. Put them in a bowl with the sugar. Set in fridge.

Preheat the oven to 450 degrees.

Whisk together flour, baking powder and salt. Add 1 1/2 cups heavy whipping cream.

Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about three-quarters of an inch thick. Place on a baking sheet with a sheet of parchment paper. Bake for 12 minutes or until slightly browned. Remove from oven and let cool for 15-20 minutes.

Whip the 1 1/4 cups of heavy whipping cream until soft peaks form.

To assemble, cut the biscuits in half so there’s a top and a bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half-biscuit.

Trisha Leonard is the editor of the Tahoe Daily Tribune. Check out her food blog at www.redpenrecipes.wordpress.com.




Stories you may be interested in

The Nevada Appeal Updated May 15, 2013 01:34AM Published May 15, 2013 01:34AM Copyright 2013 The Nevada Appeal. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.