Life Gives You Strawberries...

We were recently given a pallet of Louisiana Strawberries. After the moment of being thrilled to have an abundance of strawberries was over, I realized that I had a short window of opportunity. I dare not allow these jewels to go to waste! So, what does any proper southern girl do with so many strawberries...why, make Strawberry Shortcake, of course! (I have no idea if shortcake has anything to do with being southern, but I thought it sounded good.)

Here's how I threw mine together.

The Strawberries:
-quarter about 2 cups of strawberries, add to saucepan
- sprinkle with about 1 cup of sugar (more or less to taste)
- add about 1 cup of water
-stir
- bring to a boil
- allow to simmer while you finish the rest
- resist the temptation to eat it all while "sampling"

The Biscuits:
- measure out 2 cups of all-purpose flour into a bowl
- add 1 tbsp baking powder and 1 tsp. salt (add a couple of tablespoons of sugar if desired)
- cut in 1/4 cup cold, cubed butter and 1/4 cup trans-fat free shortening (if can't find trans-fat free, then use another 1/4 cup butter)
-gently stir in about 1 cup of milk (buttermilk if you've got it)
- I use a food processor for the steps listed above, not necessary, just convenient
- gently knead on a floured surface until dough just holds together
- pat out until about 3/4 inch thick
- cut into desired shape and place on lightly greased pan
-sprinkle with sugar
-bake at 425⁰ for about 10 minutes

 

The Shortcake:

- split biscuits, place on serving plate

- top with strawberries, then whipped cream
- gobble one up, then share with your family

 So, that only used up about 1/4 of our strawberries. Hmm...too many strawberries...that's a great problem to have :)