Friday, June 8, 2012

Strawberry Shortcake

This is the time for native strawberries. We have been selling fresh, unsprayed native strawberries from a nearby farm at our stand this week.

Strawberries growing in rows in the field.

At Our Stand
While they are delicious raw with the field sun warmth, here is my recipe for strawberry shortcake:

  • 2 cups flour (substitute ½ cup with whole wheat) 
  • 3 tsp baking powder 
  • 1 tsp salt 
  • ¼ cup butter 
  • ¾ cup whole milk 
Mix together and pat out ½ inch thick biscuits onto ungreased baking sheet
Bake at 450 degree (hot oven) for about 10 minutes or until golden

Cut up quart(s) of native strawberries and sweeten with sugar to taste
Beat whipping cream until desired thickness and sweeten with maple syrup, if desired, to taste.

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