Strawberry Time!

Some weeks just call for a treat. And what better way to treat the Mister, than with his favorite dessert…Strawberry Shortcake?

My strawberry harvest is smaller this year than last, but they are still nice and sweet.

Perfect for this easy, rustic, delicious….ok, enough already. Here’s the recipe so you can see for yourself!

Scrumptious Strawberry Shortcake:

2 ½ c. sifted, all purpose flour

1 tsp salt

2 ½ tsp baking powder

3 Tblsp sugar

½ c. cold butter

1 ½ c. buttermilk

Mix flour, salt, baking powder, and sugar in medium bowl. Cut in cold butter until it’s the size of small peas. Stir in buttermilk. Pat mixture into a 10 inch iron skillet. (It might not reach all the way to the sides of the pan. That’s OK.) Bake at 450° F for approx. 20 minutes. Remove from oven, and let shortcake cool on a rack.

Filling:

3 c. cleaned strawberries (You’ll need 2 c. of them sliced, and 1 c. whole)

2 Tblsp sugar

In a small bowl, sprinkle sugar over 2 c. of sliced strawberries. Let sit about 30 minutes.

Blend the 1 cup of whole strawberries in a blender until smooth. Set aside.

Assembly:

Once the shortcake has cooled, slice in half horizontally (i.e. Split it like a biscuit, as my grandmother would say.)

Pour blended strawberries over the bottom half of shortcake. Spread 2/3 of sliced strawberries over the puree. Top with remaining shortcake half. Pour last 1/3 of sliced strawberries over the top of the whole shortcake. Dollop with your favorite whipped cream. Slice into wedges and enjoy!

A couple of notes:

1) I use coconut date palm sugar. Gives it a nice rich taste. Use whatever you have/like.

2) For the flour, I use an organic, unbleached all-purpose. Again, use what you have/like.

3) For the whipped cream…I scooped the “cream” off the top of a can of full fat coconut milk. Stirred in 1 tsp coconut palm sugar and then froze it for about 30-60 minutes to make it a little more “solid” so I could scoop it on top. You may use fresh whipped cream or frozen topping (if you insist).

#recipes