Nothing says spring more than strawberries. Their delicate little flowers and juicy berries seem to drip from each leafy plant. It’s tempting to put more strawberries in your mouth than in your basket when out in the berry patch.
Many strawberry farms offer their berries at Edenton Farmers Market. The berries from Cedar Stretch Farm sold out quickly on the first day they appeared but will be replenished throughout the strawberry season.
Next week Mill Fork Farm on Rocky Hock Road in Edenton will bring their berries to the market, and they also have a field where you can pick your own pint or two.
I was sad to hear Triple B Farms in Tyner unfortunately had crop failure this year, but we hope to see them next year. What better way to enjoy this beautiful spring weather than to pick berries under the warm North Carolina sunshine?
Whether you pick them in the field, at a farmstand or a market, there are dozens of ways to enjoy these bright little berries. In the past I have shared recipes for fresh strawberry pie, hand pies, crepes, Dutch babies, and pavlovas, but there are so many ways to incorporate the strawberry into your menu.
Macerate them in a little sugar and top your waffles, pancakes or french toast. Add them to a salad or charcuterie board for a sweet bite of color. For a little interesting flavor toss your berries in a little sugar and black pepper with a splash of good balsamic vinegar and serve with a nice rich brie or camembert with another drizzle of balsamic reduction.
One of the best ways to enjoy your strawberries is an old-fashioned strawberry shortcake. Buttery and flakey shortcakes served dripping with syrupy sweetened berries and home-made whipped cream are a treat. This week I have included my strawberry shortcake recipe. Enjoy!
Strawberry shortcakeServes 8
Ingredients
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• ¾ cup cold unsalted butter, cut into small pieces
• 1⅓ cups cold heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream or softened for tops
• Sugar for sprinkling on top
• 1½ pounds strawberries stemmed and sliced or quartered
• ⅓ cup granulated sugar
• 1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
Preparation
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside.
2. Slice or quarter the strawberries and place them into a large bowl. Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes, so the berries can release their juices.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients until a crumbly mixture forms.
4. Stir together the cold cream and vanilla and pour over the flour mixture and stir until just combined. Lightly mix until the dough comes together. Do not overmix.
5. On a lightly floured pastry cloth press the dough into a circle, about 2-inch thick and cut into rounds, using a biscuit cutter. Place the cut shortcake dough on the prepared baking sheet, about 2 inches apart. Refrigerate the dough rounds for 30 minutes before baking.
6. Brush the chilled shortcake dough rounds with heavy cream. Sprinkle tops with sugar.
7. Bake the shortcakes for 10 minutes. Turn the oven down to 350 degrees, rotate pan, and bake an additional 10 minutes, cover loosely with foil if browning too much.
8. While the biscuits are cooling, make the whipped cream. In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla, and pinch of salt together until the cream reaches
stiff peaks.
9. To assemble the shortcakes, cut the shortcakes in half horizontally. Spoon the strawberries over the bottom of the shortcake and add a dollop of whipped cream. Top with the other half and add more strawberries and whipped cream on top, if desired.
You can also break up the biscuits and top them with strawberries and whipped cream or leave them whole and add strawberries and whipped cream on top.
To make the shortcakes ahead of time, you can place unbaked dough rounds on a lined baking sheet and freeze. When frozen, transfer the biscuits to a freezer bag and freeze for up to one month.
When ready to bake, preheat oven to 400 degrees and bake for 23-26 minutes. You can also freeze already baked shortcakes in a freezer bag for up to one month. Defrost before serving and warm them in the oven at 250 degrees.
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
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