I feel like we have been waiting forever for this school year to end. Maybe it's the unusually cool and rainy weather, but summer seems so late in coming this year. But now, finally, school is out and I am really looking forward to some lazy days.
The children woke up yesterday to find some summer reading on their beds in the hope that we will have many days of reading and lounging.
And I hope for lots of time to do little else but stare at trees and sky, a view that always inspires.
Of course I have to mark the beginning of summer with a celebratory dish, too. For me, the start of summer is the time to make one of my all-time favorite desserts, strawberry shortcake. This recipe is just the way I like it. The cake is really a biscuit, dense and not too sweet. The combination of the cake with the sweetness of the oozing berries and the lusciousness of the cream is fabulous. And now -- when the local markets are bursting with strawberries -- is the time to make it.
There is nothing as delicious as a local, in-season strawberry. Those gigantic grocery store strawberries taste pretty good in January when the memory of a full-flavored strawberry has faded, but put one side-by-side a strawberry that has just been picked, and it doesn't stand a chance.
There are lots of opportunities for little hands to help with the recipe, mixing the flour and butter, kneading the dough, mashing the strawberries, and whipping the cream.
The first time I made this recipe this year, I don't think I used enough strawberries or had enough cream. It really needs a generous amount of each to balance out the shortcake. And since it is much better the first day it is made, you may as well finish off that last piece tonight.
Happy summer! Now if only the weather would cooperate. . .
Strawberry Shortcake
Serves 8
25 minutes preparation time, plus time for the strawberries to sit
15 minutes baking time
For the shortcake:
2 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
5 tablespoons butter, cut into pieces
2/3 cup milk
For the strawberries:
3 pints of strawberries, rinsed, trimmed, and larger berries cut in halves or quarters
1/4 cup sugar
For the cream mixture:
1 1/2 cups heavy cream
1/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 425 degrees and butter and flour an 8-inch round cake pan.
To make the shortcake, sift together the flour, baking powder, salt, and sugar in a large bowl Mix in the butter with your fingers, mashing it into the flour until the mixture is the texture of coarse cornmeal. Slowly stir in the milk a bit at a time, using just enough to get the mixture to hold together. Knead the dough for about a minute. Press it into the cake pan, pushing it gently up to the sides of the pan. Bake for 12 to 15 minutes, just until the cake turns a pale gold color.
Let the cake cool in the pan for a few minutes before turning it onto a cooling rack. When it is still warm, but cool enough to handle, split it horizontally with a large knife. Carefully remove the top with the knife and a spatula.
About an hour before you are ready to serve the cake, gently mash the strawberries with the sugar. The strawberries should be mashed enough to release some of their juices, but still maintain their shape. Let the mixture sit for about an hour.
To make the cream mixture, whip the heavy cream, sour cream, sugar, and vanilla together until it is the texture of whipped cream.
To assemble the cake, place the bottom of the shortcake on a platter. Spoon the strawberry mixture on top, and then layer on the whipped cream. Gently place the cake top on the whipped cream. Slice with a sharp knife.
Serves 8
25 minutes preparation time, plus time for the strawberries to sit
15 minutes baking time
For the shortcake:
2 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
5 tablespoons butter, cut into pieces
2/3 cup milk
For the strawberries:
3 pints of strawberries, rinsed, trimmed, and larger berries cut in halves or quarters
1/4 cup sugar
For the cream mixture:
1 1/2 cups heavy cream
1/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 425 degrees and butter and flour an 8-inch round cake pan.
To make the shortcake, sift together the flour, baking powder, salt, and sugar in a large bowl Mix in the butter with your fingers, mashing it into the flour until the mixture is the texture of coarse cornmeal. Slowly stir in the milk a bit at a time, using just enough to get the mixture to hold together. Knead the dough for about a minute. Press it into the cake pan, pushing it gently up to the sides of the pan. Bake for 12 to 15 minutes, just until the cake turns a pale gold color.
Let the cake cool in the pan for a few minutes before turning it onto a cooling rack. When it is still warm, but cool enough to handle, split it horizontally with a large knife. Carefully remove the top with the knife and a spatula.
About an hour before you are ready to serve the cake, gently mash the strawberries with the sugar. The strawberries should be mashed enough to release some of their juices, but still maintain their shape. Let the mixture sit for about an hour.
To make the cream mixture, whip the heavy cream, sour cream, sugar, and vanilla together until it is the texture of whipped cream.
To assemble the cake, place the bottom of the shortcake on a platter. Spoon the strawberry mixture on top, and then layer on the whipped cream. Gently place the cake top on the whipped cream. Slice with a sharp knife.
This looks delicious and I love the books for the kids. In my next life, I want to be kid in your family!
Posted by: Carrie Norry | June 19, 2009 at 08:28 AM
we tried to go picking on wednesday, but alas, the weather was not working with us. so, went to the national american museum instead and learned about static electricity...now looking at this, i'm having some serious hardcore berry envy. may need to make a trip to whole foods for some second-rate ones.
Posted by: Chronicles of Momnia | June 19, 2009 at 12:55 PM