Recipe Highlight: Classic Strawberry Shortcake

Summer is finally here! The arrival of summer feels like a promise of sun-kissed days, outdoor adventures, and memories waiting to be made. Whether it’s the scent of blooming flowers, the sound of children playing or the taste of fresh fruit, summer has a magical way of awakening our senses and inviting us to embrace its warmth. So, here’s to the season of flip-flops, farmers markets and lazy afternoons!

One of the best things about summer, in my opinion, is the availability of sweet and juicy strawberries to be found at the Basin’s farmers markets! I find myself inspired to make my favorite summer dessert – Strawberry Shortcake!! As old as time, it seems, is this classic summer dessert. Ever so satisfying and so easy to make!

Classic Strawberry Shortcake

For the shortcake:
2½ cups all-purpose flour
1/3 cup sugar
4 tsp. baking powder
½ tsp. salt
1 stick (1/2 cup) cold butter, diced
½ to ¾ cup heavy cream
1 egg
¼ tsp. vanilla

For the strawberries:
1 pint strawberries, washed, hulled and halved

For the whipped cream:
¾ cup heavy cream, well chilled
2 Tbsp. sugar
½ tsp. vanilla extract

Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.

Whisk the flour, sugar, baking powder, and salt in a bowl. Add the butter and toss with flour. Cut in the butter using a pastry cutter, 2 knives, or your fingers until it resembles coarse crumbs. Whisk together the egg, cream, and vanilla in a separate bowl. Make a well in the center of the flour and pour the egg mixture into the hole.

With a spatula, mix the ingredients just until moistened. You want the dough to come together when squeezed. Add more cream slowly, one tablespoon at a time. Keep adding until the dough reaches a soft consistency. It should be soft enough to easily drop from a spoon or scoop.

Using a large spoon or scoop, drop the shortcake dough onto the prepared baking sheet. A spoonful about 2-3 inches wide should yield about 8 - 10 shortcakes spaced 1 inch apart. Bake until the shortcakes are firm to the touch and golden brown, about 10 to 12 minutes.

While the biscuits are cooling on a rack, whip the cream. Combine the cream, sugar, and vanilla in a deep, large bowl using an electric mixer. Beat at medium to high speed until soft peaks form, for about 2 minutes. Use a serrated knife to halve the warm shortcakes horizontally. Layer with a dollop of whipping cream topped with fresh strawberries. Cover with the top half of the biscuit, garnish with additional whipping cream, a spoon of strawberry sauce or strawberry jam, if desired, and a mint sprig.

--contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com