Old Fashioned Strawberry Shortcake

        From the blog For Love of the Table

For the Berries:


Clean and hull 1 1/2 to 2 pounds of fresh strawberries.  Halve or quarter them, depending on the size of the berries.  Toss them with a quarter cup of sugar.  Taste and add more sugar (a tablespoon at a time) if they need it—but ripe, in-season, local berries shouldn't need much more.   Let the berries macerate while the shortcake bakes, stirring them occasionally.  If you like, just before serving, mash about a quarter to a third of the berries with a fork or a potato masher. 


For the Shortcake Biscuit:


1 1/2  cups all purpose flour (6 oz.)

1/4 t. baking soda

1 1/2 t. baking powder

1/2 t. salt

1/4 c. sugar

4 T. cold butter

1/2 c. heavy cream

1/2 c. buttermilk

1 T. sugar


Preheat the oven to 450°.  Grease and flour an 8” round cake pan.  Combine the dry ingredients.  Rub the butter into the dry ingredients, just until there are no large lumps remaining


Combine the cream and buttermilk and add.  Using a rubber spatula, stir in the liquid using a few, deft strokes.  The dough will be quite wet–almost more of a thick batter.  It will look quite lumpy and not at all uniform.  Do not over mix.


Dollop the dough into the prepared pan, spreading minimally—the dough should be of a roughly even depth and the bottom of the pan should not be visible—a rough lumpy surface is perfect. 


Sprinkle a tablespoon of sugar over the top.  Place the pan in the oven and bake for 15 to 20 minutes.  The finished biscuit should be a beautiful golden brown and springy to the touch.  Do not under bake.  Cool in the pan for a few minutes before turning out onto a wire rack..and let the cake rest at least 10 to 15 minutes before cutting. 


The shortcake is best served warm.  If not serving right away, warm briefly in a 350° oven.  Cut the cake into 8 wedges and split each wedge horizontally.  Place a bottom half on each plate, top with a generous spoonful of berries (and some of the delicious juices).  Place the top half of the biscuit over the berries.  Serve with a blob of sweetened whipped cream or a scoop of vanilla ice cream on the side. 


(Biscuit recipe loosely adapted from Cookwise, by Shirley Corriher)