Classic Strawberry Shortcake
Spring and early summer bring wonderful bounty to the gulf coast region. Blueberries, blackberries, strawberries, and peaches are abundant – in stores, at farmer’s markets, roadside stands, and pick-your-own farms. All these fruits are wonderful to eat fresh off the vine or bush or tree, still warm from the sun, and they also provide inspiration for lovely light – or not so light – warm weather desserts. Here are some recipes to try, and perhaps to inspire a foray into planting, growing, picking, and preserving some of the area’s finest crops.
Strawberries typically ripen earlier than the other crops and should be plentiful in April. Strawberry shortcake is the poster child for spring desserts, and it comes in many forms. The classic shortcake base is a light, rich biscuit, which is split while still warm, filled with sliced and lightly sweetened berries, and topped with freshly whipped heavy cream. There are plenty of hacks for simplifying this, mainly by replacing the homemade biscuit with a frozen one, and by squirting the whipped cream from an aerosol can. The classic, all from scratch version is well worth the effort and will make it difficult to cut corners in the future.
Peach or Berry Shortcake
Follow directions for the shortcakes. While they are baking, slice enough peaches to make at least three or four cups. Add ¼ to ½ cup sugar and a squeeze of lemon or a tbs. bottled lemon juice and refrigerate until ready to assemble. Follow the procedure above.
For berry shortcakes, use all one kind or combine blackberries, blueberries, and/or raspberries. Sweeten to taste, and follow the procedure above.
Whisk together the dry ingredients. Add the chunks of butter and cut in with two knives or a pastry blender until butter is in small pieces and the mixture resembles coarse breadcrumbs. Do not overmix. Add the milk all at once and mix gently with a rubber spatula or wooden spoon just until ingredients are moistened.
Gather the dough and knead gently into a ball. Flour a cutting board or other workspace and pat or gently roll with a rolling pin to about ½ inch thick. Form into a rough square and cut into three inch squares, or cut with a three inch round cookie cutter. Place the pieces on a baking sheet lined with parchment paper and bake at 425 for about 12 minutes, or until golden brown. Let cool before splitting and filling.
While shortbreads are baking, slice the strawberries, sweeten to taste and refrigerate. While they are cooling, whip the chilled cream, adding sugar to taste and vanilla extract. Refrigerate until ready to assemble. Split biscuits, top with berries, add a dollop of cream, replace the top, and add another dollop of cream. Serve immediately. Makes 6 to 10 servings.