While we’re not quite at that time of year here in Maine, it is that time … STRAWBERRIES! I love strawberries just hulled and sliced with a bit of sugar and balsamic vinegar. Though I have made Dark Chocolate Strawberry Ice Cream and Strawberry Limeade, if I had to add strawberries to a recipe, my all time fav would be Strawberry Shortcake.
When Fantastical Food Fight announced April’s spatula down to be Strawberry Shortcake I was delighted! I changed up my Grandmother’s Biscuits a tiny bit to make them sweet, not savory and simply sliced up some strawberries and let them macerate for a while.
Traditionally you would serve these beauties with whipped cream. I have not been able to bear the sight of schlag on my food since … well, let’s just say, Vermont, a loss of power, whipped cream and a pumpkin pie. Gives me the willies just thinking about it!
Hopefully by the time you read this any threat of snow will be gone … I’m pretty sure I heard that rotten weatherman say the dreaded S word this morning!
Biscuits:
- 2 C all-purpose flour
- 1 T baking powder
- 1/2 t salt
- 3 T sugar
- 1 stick butter, chilled
- 2/3 to 3/4 C half and half
Strawberries:
- 1 quart strawberries
- 1/3 C sugar
- 1 T Balsamic
If you want the ooky whipped cream:
1 1/2 cups whipping cream for topping, or non-dairy whipped topping
NOTE: Try to use the best balsamic possible. Not everything you buy in the supermarket is anything close to traditional balsamic. If you want to treat yourself to something wonderful, try the Traditional Balsamic from Fiore. Their products are really great … stay tuned for an ice cream with their Amarena Cherry Balsamic!
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar and balsamic; cover and let stand at room temperature for about 1 hour.
Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425.
In a food processor combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream, just until dough is moist.
NOTE: Be very careful not to overwork the dough. The dough doesn’t hold together well at this point, but let the dough stand for a minute, and magic happens.
Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.
Split each biscuit horizontally. Top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.
Filed under: Baking, Baking basics, Dessert, Fantastical Food Fight, Fruit, Maine food blog, Recipe blog, recipes, Strawberries, Vegetarian | Tagged: Baking, City Girl Big Woods, citygirlbigwoods, Dessert, FantasticalFoodFight, food, Maine Food, Maine food blog, Recipe blog, Recipes, Strawberries, Vegetarian | 8 Comments »