Strawberries and Buttermilk Shortcakes.

For our second unplanned Labor Day weekend BBQ, I was inspired by the Oregon transitional strawberries that I saw at the market on Friday. A true sign of an ending season, something called “transitional”. So sad, I had not even made strawberry shortcake this year. Ever since the Skis took over harvesting our strawberries for us {wink, wink} I have stopped using them in dishes. But I could not resist, I had to buy some.

I made the strawberries just as my mom always did when we were growing up. It is so simple and pure. She did not however have a shortcake recipe so I had to go find on of those.  I decided to alter my breakfast biscuits by adding sugar and vanilla.

Macerated Strawberries.

Ingredients

2 lbs fresh strawberries, as sweet as you can find

1/4-1 C evaporated cane sugar

Slice strawberries into a large bowl (you will end up with about 8 cups of berries). Sprinkle with 1/4-1/2 C of sugar, depending on how sweet they are. Remember, you can always add more sugar. Mix and allow the berries to sit for 10-15 minutes. Check their sweetness and repeat using 1/4 C of sugar if needed. My “transitional” berries required just over 1/2 C of sugar, so if you have super sweet peak season berries, I would be surprised if you needed more than 1/4 C.

Buttermilk Shortcakes.

Ingredients

2 C flour

1/2 C evaporated cane sugar

1 T baking powder

1/4 t kosher salt

5 1/2 T unsalted butter

3/4 C buttermilk, + 1 T if dough is dry

1 t pure vanilla extract

1 t evaporated cane sugar, reserved for topping

Cut butter into small chunks and place in the freezer. Pre-measure buttermilk and also place this in the freezer. Preheat oven to 450.

Combine flour, sugar, baking powder and salt in the bin of a food processor, pulse to mix. Add butter and pulse until the mixture has a sandy texture (about 5-10 seconds). This can be done by hand if you don’t have a processor. Add buttermilk and vanilla extract and process just until the dough comes together (about 5 seconds).

Drop 1/4 cup at time (use a measuring cup if you need too) onto a silpat lined baking sheet. Sprinkle tops with reserved sugar. Bake for 15 minutes, or until golden. Cool completely on a wire rack before serving.

Serve shortcakes topped with strawberries and whipped cream!

Enjoy!

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Filed under Bread, Dessert, Fruit, Midwest Inspired, Mom's Recipes, Vegetarian

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