Have a few strawberries in the back of the fridge? Boil them with sugar and a splash of Sherry vinegar to make a jam for toast or to glaze a duck breast. Purée them in the blender and mix with sugar, lime juice, and some chilled seltzer water for a refreshing summer spritzer. Or try this shortcake recipe. I recommend locally bought strawberries or a trusted organic brand like Driscolls.
Strawberry Shortcake
2 1/2 cups unbleached flour + some additional for rolling out the dough
1/2 cup whole-wheat flour
4 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon plus 1 1/2 teaspoons baking powder
Zest from 1/2 lemon
Zest from 1/2 orange
1 teaspoon sea salt
12 tablespoons cubed butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1. Preheat the oven to 375 degrees F.
2. In a medium-size bowl, use your hands to mix the two types of flour, sugar, cinnamon, baking powder, citrus zests, and sea salt.
3. Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.
4. Turn the dough out onto a lightly floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day! Place them on a lightly greased baking sheet and bake 8-12 minutes. Set aside to cool.
2 pints strawberries, hulled and cut in half
3 tablespoons granulated sugar
1 tablespoon Grand Marnier or vanilla extract
Splash Balsamic vinegar (optional)
1 1/2 - 2 cups whipped cream
1. Mix all of the ingredients except the whipped cream and allow to macerate for 30 minutes.
2. To serve: Split the shortcakes, spoon the strawberries over the bottom half, replace the other half, and top with a generous dollop of the whipped cream. Serve immediately.
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