I love strawberry shortcake. There’s something about it that just makes me feel like it’s spring at that moment right before the bugs come. It’s one of those beautifully simple desserts that can be whipped up in a heartbeat if you have the stuff prepared and getting the stuff prepared doesn’t take much time either.
Unfortunately, as beautiful and lovely strawberry shortcake is – it’s not spring. I wish it was, but its not. The strawberries are a bit sad. So I must work harder to create my own spring. I flavored them with rose water and wee bit of orange zest. Whipped cream got a bit more depth with the addition of chevre and honey.
It was close enough to spring that I can make it the next couple of weeks until I really do see flowers beginning to bud.
(Shortcake is just sweet biscuits.)
2 c self rising flour (made from soft wheat winter, preferably)
1/4 c brown sugar
1 T baking powder
large pinch salt
1/2 c butter, sliced
3/4c + 2T buttermilk or whole milk
1 t vanilla
Preheat oven to 450°f.
Put flour, sugar, baking powder and salt into a food processor. Process for a moment. Add in butter slices and process until they’re about pea sized. Add vanilla to buttermilk and slowly pour into flour mixture while processor is running. As soon as the the dough lumps up together pour it out until a piece of parchment paper lightly sprinkled with flour. Let rest for a minute.
Flour rolling pin, bash in the dough a couple of times with the rolling pin. Using the parchment paper, fold dough in on itself. Bash again a couple few times and fold over again. Keep flouring the rolling pin as needed and bashing/folding for a couple of minutes. if the dough starts sticking just sprinkle some flour on the parchment and continue on.
Sprinkle some more flour onto a flat surface or clean piece of parchment and roll out to about 1/4″ thick. Fold over on itself and use a biscuit cutter to cut out shortbreads. Pick up leftover dough pieces and roll out and cut again. Place rounds on a cookie sheet close together, so that they can grow up rather than out when they bake. Brush off excess flour.
Bake for 13 – 15 minutes.
2 pints strawberries
1- 2 T rosewater (or one rosewater, one orange juice)
1/4 c sugar
Slice strawberries, mix in rosewater and sugar. Cover and refrigerate – jostling them every so often. Before making the shortcakes scrape in a little bit of orange zest.
Chevre Whipped Cream
1/2 c whipping cream
2oz chevre, softened
1 – 2 T honey
Put whipping cream and chevre in a bowl and whip until stiff. Add in honey until sweetened to your taste.