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Posts Tagged ‘shortcake’

Easy Strawberry Shortcake from Your Small Kitchen Garden

This is a robust display of strawberries in my meager deck planters. I look forward to the year when I finally create a large strawberry planting bed that produces the entire 40 or so quarts of berries we typically consume in June.

My small kitchen garden produces a mere handful of strawberries each year. That’s because I have a few planters each holding three or four strawberry plants. Eventually, I’ll add a generous raised bed bursting with strawberry plants but for now I satisfy my cravings with berries I buy from other local growers.

Yesterday, I saw on sale at the farmers’ market strawberries that had travelled from Lancaster… only sixty miles south. My planters sport a half dozen green berries that may be ready to pick in another week. These events spurred me finally to produce a video I shot last spring: How to make real strawberry shortcake.

What I mean by Real Strawberry Shortcake

At decent restaurants, I’ve seen pound cake with sweetened strawberries listed as “Strawberry Shortcake.” At grocery stores, I’ve seen sponge cake labeled as “Shortcake” and displayed next to fresh strawberries. I’ve had visitors who assured me they were quite familiar with strawberry shortcake… but who had never even seen a classic, traditional shortcake. Sure, all those strawberry/cake combinations are tasty… but they’re not really strawberry shortcake.

When strawberries are in season, a large serving of strawberry shortcake makes a delicious, well-balanced meal. I recommend that you not make shortcake with strawberries that grew more than sixty miles from your home; they’re just not as good.

A true shortcake is a lot like a biscuit: a little flour, shortening, and leavening: the same ingredients you might use to make pancakes from scratch. Of course, biscuit-making involves cutting the shortening into the flour, rolling out dough, and cutting rounds for the baking pan.

I’ve reduced making my own shortcake to a very simple procedure that eliminates cutting in shortening, rolling dough, and cutting out rounds with a cookie cutter. The approach I use doesn’t make a perfectly flaky biscuit, but the dessert isn’t strawberry biscuits, and the only complaints I’ve received about them is that I make the servings too large.

Actually, three or four times a year when local strawberries are available, I serve nothing but strawberry shortcake for dinner. To those who complain about the sizes of the servings, I apologize. Don’t mess up the part you’re not going to eat; I’ll deal with it, thank you.

Here is my video production of how to make the strawberry shortcake you’ll eat if you visit in June at Your Small Kitchen Garden. It’s just over eight minutes long. If you try making shortcake this way, please let me know how you like it:

 

Other ways to prepare and serve strawberries:

  • Coconut Waffle With Mango and Strawberry « Laila Blog’s – but for some reason i always have it as a dessert well im not much of a breakfast person anyway but i absolutely love this recipe its very fruity and very flavorful and quiet easy to make. Start by peeling the mangoes and cutting it into cubes. Start making the waffles by pouring the mixture into the waffle machine.

  • Strawberry Pickle – My husband has been asking me when I am going to post his strange and innovative strawberry pickle recipe in our blog. We came up with the competition to create a uniquely delicious recipe using strawberries as a feature ingredient. …

  • Quick & EASY Strawberry Dumplings | Inspirational Ingredients – 31 Subscribe Socialize on Facebook” title=”Subscribe & Socialize on Facebook” style=”opacity: 0. Posted in Dessert, Easy, Half-way Homemade, Recipes, Spring, Sweets | Tags: Bisquick, Dessert, Easy, Quick, Recipe, Recipes, Strawberry, Sweets 3 Responses to Quick d=http%3A%2F%2F1. This is an excellent recipe! I’ll be sure to tell my wife about it.

  • Recipe: Balsamic strawberries – I first bumped into balsamic strawberries at a summer food festival in Edmonton half a decade ago. A local restaurant, now sadly departed, was serving up this unlikely combination with a dollop of mascarpone, a trio of flavours that I …

 

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