It is peak season for strawberries here in New England. This morning I took the kids strawberry picking at Tougas Family Farm. The kids were more concerned with sampling the berries than picking but that was fine with me since it took us about 20 minutes to pick $20 worth of berries. Our sole purpose for these strawberries was for making strawberry shortcake which is among my husband’s favorite desserts. He deserved a treat since I’ve been making new recipes that mostly appeal to me and he was working out in the yard all day. Our version of strawberry shortcake is simply biscuits, sweetened strawberries and whipped cream. We’ve been getting a fair amount of rain lately so the strawberries were a good size but not terribly sweet.

Beautiful ripe strawberries but not quite sweet enough.

To start you’ll need to wash, hull and quarter the strawberries and place them in a bowl.

Add sugar to taste depending on the sweetness of your berries. Cover and place in the refrigerator for several hours until the strawberries release some juice to create a tasty syrup. You can leave the strawberries in syrup as is or mash them. My dad insists on the strawberries being mashed.

Here is my recipe for baking powder biscuits. My kids tell me that I make the best biscuits. These go well with soups as well as this strawberry shortcake.

Baking Powder Biscuits (adapted from Better Homes and Gardens New Cookbook)

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 4 Tbsp sugar
  • 1/4 to 1/2 tsp salt
  • 1/3 cup shortening
  • 3/4 cup milk
  • wheat germ (This is my secret ingredient.)

Preheat oven to 350 degrees and move rack to top setting in oven. In a medium mixing bowl stir together flour, baking powder, sugar, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Mark a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just till moistened. Quickly knead dough by gently folding and pressing 10 to 12 strokes or till nearly smooth.

Spread a handful of the wheat germ on the counter-top and pat dough to 1/2-inch thickness. Cut dough with 2 1/2 biscuit cutter. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in 350 degree oven for 10 to 12 minutes or till golden. Serve hot with butter or cool for strawberry shortcake.

Make some strawberry shortcake: Break a biscuit in half and place in a bowl. Spoon sweetened strawberries with syrup over the biscuits. Top with whipped cream.

For a great tip on whipping cream, check out the post on Strawberry Icebox Cake over at One Ordinary Day.

I was very surprised when my daughter declared that she was going to try the Strawberry Shortcake. So far she had resisted it every time we make it. It’s crazy because she likes all the items separately but refused to try them mixed together. I think that she’s starting to understand what I’m trying accomplish here. It’s not much of a stretch for her but we’re moving the right direction.

She tried it and she liked it!