Cook the Book – Drop Strawberry Shortcake

Whether you pick or grow your own, or you pick up a quart at the local farm stand or farmers market – these sweet, juicy red beauties are a summertime favorite.

Fresh strawberries just picked from Chef Annie Mahle's garden

Drop Strawberry Shortcake

1 quart strawberries washed and sliced
3/4 cup sugar

Shortcake:
2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold, unsalted butter
1 cup buttermilk

Whipped Cream:
1 cup cream
3 tb sugar
1/2 tsp vanilla extract

Preheat oven to 350. Mix the sliced strawberries and sugar together in a large bowl and set aside for at least 1/2 hour (to allow the juice to develop). In a large bowl, whisk together the flour, salt, baking powder, sugar, zest, and nutmeg. Cut in the butter using a pastry knife or fingertips until coarsely mixed. Stir in the buttermilk until the mixture is just blended. Drop onto an ungreased baking pan and bake until lightly browned, about 12 minutes. When the biscuits are done, whip the cream, sugar, and extract. To serve, cut the shortcakes in half, spoon the berries on top of the bottom half of the shortcake, place the top half of the shortcake on the berries, and top with whipped cream.

Serves 6-8

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