Strawberries! Strawberries! Strawberries!

Summer strawberries are here. Nothing beats the addicting taste of fresh, sweet, local strawberries. One of my favorite ways to enjoy them is in the classic dessert strawberries and shortcake. The slightly sweet biscuit sopping up the bright red strawberry juice, perfectly topped off with a dollop of decadent hand whipped cream screams summer. I have an easy, kid friendly, strawberry shortcake recipe to share with you. It is so easy that a three year old can do most of the work. This recipe has a secret ingredient to add a little zing to the otherwise plain biscuit. It is optional so feel free to remove it. Enjoy!



Strawberry Shortcake:


Using a plastic, child-safe knife remove stems and slice in half two pints of fresh strawberries.

Sprinkle sugar onto strawberries. Gently stir until all berries are coated with sugar and set aside.


In a medium size child-safe bowl mix together all of the dry ingedients.



Add slices of cold butter to bowl. Squish together flour mixture and butter until the butter is completely incorporated into the mixture. The mixture will turn into small pebble-like balls.



Gently stir in buttermilk until mixture forms one large ball.


Spoon mixture onto a nonstick cookie sheet. This recipe will make 4 large biscuits or 6-8 smaller biscuits.


Bake until golden brown. While the biscuits are baking make the whipped cream.


Slice biscuit in half and top with strawberries and cream. Thank your child for a job well done!


Printer Version
Strawberry Shortcake:

Makes 4 large biscuits or 6-8 smaller biscuits (perfect size for kids)
Preheat oven to 425 Degrees

The Strawberries:
2 Pints of Strawberries
1/4 cup sugar

* Pit strawberries and half strawberries.
* Place into bowl.
* Sprinkle sugar on top.
* Gently stir the strawberries and set aside.

The Biscuits:
1 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 Tbsp granulated sugar
1/2 tsp ground cardamon (optional)
1/4 cup (1/2 stick) cold salted butter
1/2 cup buttermilk

* In a medium bowl mix together dry ingredients.
* Cut in cold butter until mixture looks like small peas.
* Gently stir in buttermilk until mixture is wet & forms a ball. Don't over mix.
* Drop biscuits onto a nonstick cookie sheet.
* Bake for apx. 12 minutes or until golden brown.
* Remove from oven and cool on rack.

The Whip Cream:
1 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp vanilla extract

* Put all ingredients into a COLD bowl
* Whisk by hand or blender until liquids turn into cream and form soft peaks.

Assembly:

* Slice biscuit in half.
* Spoon on strawberries and juice.
* Add a dollop of whipped cream.
* EAT!

Stay tuned for a tip on where to find some of Sonoma County's best strawberris.