Strawberry Shortcake

Strawberry Shortcake

I love that the strawberry plant is a member of the rose family. Have a few strawberries in the back of the fridge? Boil them with sugar and a splash of Sherry vinegar to make a jam for toast or to glaze a duck breast. Purée them in the blender and mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Or, more simply, try this shortcake recipe…

3 cups all-purpose flour + some additional for rolling out the dough
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon plus 1½ teaspoons baking powder
Zest from 1 lemon
Pinch salt
12 tablespoons cubed butter
1½ cups heavy cream
2 teaspoons vanilla extract

1. Preheat the oven to 375°F.
2. In a medium-size bowl, use your hands to mix the flour, sugar, cinnamon, baking powder, citrus zest and salt.
3. Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.
4. Turn the dough out onto a lightly floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day! Place them on a lightly greased baking sheet. Bake 8-12 minutes. Set aside to cool.

2 pints strawberries, hulled and split
3 tablespoons granulated sugar
1 tablespoon Orange Liquor (or vanilla extract)
1½ – 2 cups whipped cream

Mix all of the ingredients except the whipped cream and macerate for 30 minutes.
To serve: split the shortcakes, Spoon the strawberries over the bottom half and top with a generous dollop of the whipped cream. Serve immediately.