Strawberry season is in full bloom in our area. Strawberry stands are popping up everywhere. The prices are great and the quality is first rate. Fresh farm grown strawberries are so much better than greenhouse ones or the strawberries flown in from thousands of miles away.
I have had strawberries so many ways – on salad, in a smoothie, even freeze-dried. My all-time favorite strawberry recipe is still a basic strawberry shortcake. Here’s my recipe:
Traditional Strawberry Shortcake
1 pint strawberries, sliced
1/4 cup sugar
1/3 cup butter
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
3/4 cup milk
Mix strawberries and 1/4 cup sugar. Cover and let stand in refrigerator at least one hour until strawberries are juicy.
Cut butter into flour, 2 Tbsp. sugar, baking powder and salt in a medium bowl (you can use a pastry blender, if you have one. I use a potato masher), until mixture looks like fine crumbs. Stir in milk, until blended.
Place dough on a lightly floured surface. Smooth into a ball. Knead 20-25 times. Roll to 1/2 inch thick. Cut with floured 3 inch cutter (I roll the rim of a drinking glass in flour, then use that to cut out the dough). Place about 1 inch apart on ungreased cookie sheet covered with parchment paper.
Bake 10-12 minutes or until golden brown.
Split shortcakes horizontally in half, while hot. Fill with strawberries and replace tops. Top with whipped cream, if desired. (Shortcakes reheat easily in the toaster oven on 200F for about 5 minutes).