edible communities

Strawberry Shortcake

This recipe can serve about 8 for dessert, but only 2 or 3 for supper. You can double or triple the ingredients for a larger family. As dessert, you may be used to serving this with whipped cream or even ice cream but that might be too sweet for shortcake as a meal. Make your own “rich milk” by mixing milk and cream to taste, then serve shortcake in shallow bowls and pass the pitcher around the table.
Photography By Tracy Grant | May 01, 2012

Ingredients

Berries
  • 2 quarts fresh strawberries
  • sugar to taste
Biscuit
  • 1 1/2 cups all-purpose white flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/8 cup sugar
  • 4 tablespoons lard or butter
  • 1/2 cup milk

Instructions

Berries

Rinse, hull and halve strawberries. Lightly smash about half of them and sprinkle with sugar to taste. Mix in remaining berries and set aside for at least 30 minutes to bring out the juice, stirring occasionally.

Biscuit

Preheat oven to 425°. Mix together white and whole-wheat flour, salt, powder and sugar. With a pastry cutter or your fingers, blend in cold lard or butter until it is integrated but the mixture is still mealy and lumpy. Toss in cold milk with a fork or wooden spoon, then knead a few times to bring the dough together. Turn dough out onto floured counter, roll or pat into a circle about 1/2 inch thick, and slide onto a cookie sheet. Bake about 16–20 minutes or until golden brown.

Remove from oven and allow to cool briefly. Carefully cut the biscuit in half horizontally and lift off the top half. Place biscuit bottom on a serving platter with ample room around the edges for juice. Spread with butter, ladle on strawberries and juice, replace biscuit top and pour on more strawberries. Cut and serve.

Ingredients

Berries
  • 2 quarts fresh strawberries
  • sugar to taste
Biscuit
  • 1 1/2 cups all-purpose white flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/8 cup sugar
  • 4 tablespoons lard or butter
  • 1/2 cup milk
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