Strawberry Shortcake
Whilst we debate the virtues of both vegetarianism as omnivorianism, let me take us to a place where all of us can confer equally – at a plate of strawberry shortcake. Sure, the vegans may be put off by the use of butter and milk, but that’s their loss. “More for us” I say!
This is one of the better recipes for the summer. Currently, Tara and I live only two blocks from a farmer’s market, which is where I was able to pick up a lovely bunch of strawberries, which really is the key for a great shortcake. Well, that and a good cake…and whipped cream Freshly made whipped cream is also important.
Strawberries
- 2 pints strawberries, hulled and sliced
- 1 cup sugar
- 1/8 cup lemon juice
Shortcake
- 2 cups All- Purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/4 cup unsalted butter, chilled and diced
- 1/2 teaspoon almond extract
- 1/2 cup cream + 3 Tablespoons
Whipped Cream
- 1 1/2 cups cream
- 1/4 cup sugar
- 1 Tablespoons vanilla
Pre-heat oven to 350 degrees F.
In a glass bowl, place the sliced strawberries and mix with lemon juice. Top with the sugar, and set aside for an hour.
In a large mixing bowl, sift together the flour, sugar, salt and baking powder. Add in the butter, and combine with the flour until the dough becomes the consistency of a coarse meal. Add the almond extract and cream and mixing by hand for until the dry and wet ingredients are just combined. Be careful not to over mix. Place on a floured countertop and roll until 1/2″ to 3/4″ thick. Cut or tear into circular pieces, about 2″ in diameter. Brush each piece with milk and top/garnish with a sprinkle of raw sugar. Place on a buttered baking and place in oven for 18-20 minutes, until lightly golden. Remove from the oven and allow to cool.
In yet another bowl, combine the cream, sugar and vanilla. Whip with a hand mixer, making a nice whipped cream.
Take a shortcake and remove the top. Place a dollop of whipped cream on the bottom layer and a spoonful of strawberries. Place the top of the shortcake back on, and top with another dollop of whipped cream and spoonful of strawberries. Serve.
Serves 8 – 12
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