We eagerly await strawberry season. The season is short-lived here in New England so we have to take advantage of it. Believe it or not, we actually have a strawberry season strategy worked out. That’s right, we have a strawberry action plan.
Strawberry picking trumps everything.
During the picking process, it seems like we never have enough. “One more basket!” I say.
We eat as many as we can on the car ride home but we always pick too many. You’d think we’d learn.
My husband gets out the canning equipment to ensure we have plenty of jam for the cold winter months and I set my sights on what to bake.
I’ve spent years to researching and trying to concoct the perfect strawberry shortcake recipe and I’m pretty sure this is it. Slightly sweet, tall, fluffy and delicious. Pile it high with strawberries mixed with at bit of powdered sugar and a fresh dollop of whipped cream. How perfect is that?
What are your favorite way to eat and preserve strawberries?
The shortcakes are good enough to be eaten plain with a cup of tea. But of course, I’m already setting my sights on peach season. Enjoy!
World’s Best Strawberry Shortcake (adapted from Verrill Farm)
2 c (250 g) flour
1/3 c (62 g) sugar
1 tbs plus 1 tsp (20 g) baking powder
1 pinch sea salt
4 tbs (60 g) unsalted butter, diced
1/3 c (150 ml) milk
1/2 tsp (1-2 g) freshly squeezed lemon juice (optional)
grated rind of one lemon (optional)
1 egg mixed with a splash of milk and a splash of water
sugar for sprinking
Measure the flour, sugar, baking powder and salt into a food processor fitted with a dough attachment.
Add the diced butter and pulse until mixture consists of crumbly, pea size granules
In a separate container, beat the eggs, milk and lemon juice together with a fork. Add to food processor. Pulse until the mixture just starts to come together but is still crumbly.
Turn out on to a floured silpat. Knead two or three times until the dough comes together.
Roll out into a rectangle about 1 inch thick.
Cut with biscuit cutter (a glass works too).
Brush tops with egg and water mixture and then sprinkle with sugar.
Bake at 375°F until golden brown.
Cool on wire rack. Once cool, slice in half and top with fresh strawberries macerated in organic powdered sugar. Top with fresh whipped cream.