CSA week 7, June 14
Everyone loves strawberries. They're easy to eat! Chow 'em down plain. Chop them up and add sugar and cream. Make a pie. Slice them on top of your french toast. What I'd like to suggest today is make strawberry shortcake - the easiest and fastest way. A couple of friends and I made a strawberry shortcake recipe that they love just the other day. It goes like this... (and feel free to use whatever biscuit recipe you already like.)
- 2 cups all-purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup milk, plus extra for pouring
- 2 pints strawberries, sliced
1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
2. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.
3. Place strawberries and remaining sugar (or however much you like) in a bowl; toss gently.
4. Each lucky person eating this gets to assemble their own. Break up a biscuit into your bowl. Add however many strawberries you'd like, and pour milk over the whole thing. It ends up being a little like cereal sometimes if you like a lot of milk with yours. Enjoy!