Mmm. You all voted for seasonal recipes, and the big treat in my region right now is fresh, local strawberries! Popping a sun-ripened strawberry in my mouth makes me think of sunshine.
These days many people seem to think that sponge cake is the appropriate base for strawberry shortcake, but it isn’t! The Free Dictionary defines shortcake thus:
1. A dessert consisting of a biscuit or cake served with fruit and topped with cream.
2. The biscuit or cake made for this dessert.
Here’s my mom’s recipe. Makes 6, which means I double or triple the recipe at the beginning of strawberry season then freeze most of them.
Preheat oven to 400 degrees.
1 3/4 cups flour (I use a mix of white and soft whole wheat)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
dash of cinnamon
3 tablespoons sugar (I use unbleached organic)
1/3 cup butter
Cut the butter into the dry ingredients, then add:
1 egg, well-beaten
1/4 cup milk
Mix together gently, then roll out 1/2″ thick and cut circles with a 3″ cutter. Or, do as I do and make 6 even balls and press them to 1/2″ thick (as shown in the photo.
Bake at 400 for 14-16 minutes.
When ready to serve, slice the shortcakes open. Cover with whipped cream, strawberries, the cake top, more whipped cream, and more strawberries. (I prefer mine with vanilla yogurt, but I’m in the minority at my house!)
Serve and enjoy!