Sunday, July 13, 2008

I Have A Strawberry for a Daughter

Annabelle has a new obsession: Strawberries. Every time we go past them in the store, she wants some. I have been trying to come up with some new ways to serve them, but I always seem to come back to the same recipe for strawberry shortcake, from Gourmet Magazine. It is heavenly and I will share it with you all now. Please make it, and enjoy!

1 1/2 pints strawberries, hulled and quartered lengthwise
1/4 C granulated sugar, or to taste
1/2 C well chilled heavy cream
3T sour cream
1T confectioners' sugar, or to taste
1/2t vanilla
4 cream biscuits (recipe follows)

In a large bowl, combine 1 pint of the strawberries and the granulated sugar. With a potato masher, mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately. 

Cream Biscuits
2 C all-purpose flour
1 T double acting baking soda
3T sugar, if desired
1/2t salt
1 1/4 C heavy cream
Milk, for brushing tops of biscuits

In a bowl sift together the flour, baking powder, sugar and salt. Add the cream and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently six times on a lightly floured surface, and roll or pat out to 1/2-inch thick. Cut out as many rounds as you can with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds until you have 10 total. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 degree oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

For more great ideas and information on strawberries, check out


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