I would like to have a long and meaningful story to why I decided upon this week’s recipe, but alas, I do not. I was however, wandering the local farmer’s market and decided that a fun fruity dessert would make for an excellent break from studying. There were plums, peaches, plumots, and more. Honestly, I’m not that big of a fan of pies or tarts, but crisps and crumbles are usually accompanied by ice cream and that floats my boat. Then I thought about the special spring treat my mom would have for us every so often – strawberry shortcake!
After studying and going to the gym, I took a break and whipped up the biscuit dough. I supplemented from a few recipes I found here and came up with a great first attempt. I served them to my friends and neighbors in the afternoon, all of whom were grateful for the study break.
~9-12 biscuts (depending on how small you would like them)
– 3 baskets fresh strawberries
– 3-4 Tbsp agave syrup (or sugar)
– whipped cream
* Remove stems, slice strawberries and place in a bowl. Drizzle the agave or sugar over the strawberries, stir, and set aside until ready to serve.
** You can smash them up a little before serving or serve sliced.
3 cups flour
3 Tbsp agave (sugar)
1.5 Tbsp baking powder
3/4 tsp salt
12 Tbsp cold unsalted butter (cubed)
1.5 cups half & half (or heavy cream…not sure how milk would do but probably a thinner consistency)
1.5 tsp vanilla extract
1. Mix the dry ingredients (flour, sugar, baking powder, and salt) into a bowl or food processor.
2. Cut butter into the flour mixture or pulse a few times in the food processor.
3. Add in the cream and vanilla and continue to pulse until a dough starts to form.
4. Gently knead the dough a few times and form into a ball.
5. Place on a floured work surface and form into a 8″ square (~1 inch thick). Place on a baking sheet with parchment paper and set in the fridge for about 20 minutes.
6. Preheat the oven to 425F. Take the baking sheet out and cut the dough into 9 or 12 squares and set in the oven. Bake for about 18-25 minutes or until the biscuits appear golden brown.
*They are best served warm but can also be stored in a container and warmed up via microwave or oven (latter being better).
“The best way to have a good idea is to have lots of ideas.”
– Linus Pauling