What’s Cookin’ in the Country in Strawberry season?

This past weekend my husband was on a country drive in South Carolina and spotted fresh, local strawberries for sale at a roadside stand!  They are so sweet and good!  I had a some with my yogurt Sunday morning.  I had some on a scoop of ice cream Sunday night.  I flash froze some for muffins, and I have a dish of some sliced and ready for other treats.

One of those treats is my favorite recipe for shortcakes from Cooking Light.  I’ve shared these in the past, but it’s  been a while and these are on my mind, so I wanted to share it again.  

I love a sweet biscuit-like shortcake, rather than the store-bought sponge cakes.  These are so much better than the ones in the store!

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Ingredients

3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

 I just thought you’d want a heads-up for a great shortcake recipe before your first batch of local berries is purchased! These would be great for Mother’s Day lunch!

Are local berries in where you live?  What will you make with them?

With love from my country kitchen,

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4 thoughts on “What’s Cookin’ in the Country in Strawberry season?”

  1. We won’t have fresh strawberries until late June (maybe even early July!). But I must just tell you about some strawberry shortcake we just enjoyed last weekend at a little diner in Maine. Their berries had probably been frozen, but the shortcake was incredible. We just shared one serving, which was more than enough for two.

    2 biscuits were halved and 2 halves placed in a banana split dish. Then strawberries were ladled over the biscuit halves. French vanilla ice cream topped the berries. Then the other biscuit halves were placed on top and more strawberries on top of that, with whipped cream topping it all off. Amazing! I would never have thought to include vanilla ice cream in a serving of strawberry shortcake, but it was so good that I will probably do so from now on, at least some of the time.

    Like

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