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!
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,