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

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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)


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