So what to do to showcase these lovely fruits?! Strawberry shortcake!
I used the Tartine (delicious San Francisco bakery...a must-go on any trip up North) recipe for the biscuits from their cookbook, Tartine.
I split the biscuit, layered in some strawberries (macerated in sugar for 15 minutes), and some whipped cream (with a little sugar and vanilla).
Click here for printable recipe
Adapted from Tartine, page 116 (Amazon or WorldCat)
Mixed-Berry Shortcakes - Be sure to pick up the book to get their berry-caramel sauce!
2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops
1. Preheat oven to 425 degrees.
2. Sift flour, baking powder, sugar and salt in a mixing bowl.
3. Cut butter into small pieces, and cut butter into dry ingredients. I used a pastry blender, but you can use 2 knives or your fingers to get pea size pieces of butter.
4. Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don't overmix...it'll look shaggy.
5. Turn the dough onto a floured surface and roll out to 1-inch thick. I didn't have time for a roller so I just patted it out. Tartine uses a 4-inch circle cutter (for 6 circles). I used a small 2-inch circle cutter and got 15 biscuits.
6. Place biscuits on baking sheet (I placed on a Silpat) and brush tops with heavy cream and sprinkle with sugar.
7. Bake until golden, 10 to 12 minutes.
For my shortcakes, I cut about a pint of strawberries and macerated them in some sugar - amount of sugar depends on the sweetness of your strawberries. I whipped some heavy cream (about 1 1/2 cups) and with sugar and vanilla (to taste). Assemble and serve immediately or within a few hours. I assembled mine at 6:30 am, drove to work, stuck them in the fridge and served them at 11:00 am for a coffeebreak/pre-lunch treat. :)