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| Strawberry Shortcake |
It's that time of year...almost! We're about 2-3 weeks behind this year so we might be serving this into July instead of in June. I'm also going to make strawberry jam as soon as I can get enough berries together.
Ingredients:
Fresh, local strawberries are the best. You can use frozen but it's a little less held together.
Biscuits (make your own or buy them)
Sugar
Lemon juice
Whipped cream
Reserve some strawberries for garnish. Remove stems, cut strawberries into quarters, place in bowl. Add sugar and lemon juice, toss and set aside for about 5 minutes. (For a pint of strawberries use 2 tbsp sugar and 1 tbsp of lemon juice.)
Slice biscuits along the equator, place bottom half on serving plate. Top with a couple of tablespoons of the strawberry mix (which should be nicely soft and sweet) and whipped cream. Lean top of biscuit against the stack. Sprinkle with powdered sugar. Garnish with whole strawberry. Serve.
You can also serve this with a rhubarb compote on the side.
Surprise! This is one of the only recipes that hasn't fought back. No horror stories here.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032
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