Strawberry Shortcakes
We like our strawberry shortcakes done the old-fashioned way – made with sweet biscuits and lots of juicy local berries. That’s how Chef Ouita Michel’s grandmother made them, and probably yours too.
Feel free to dress up the biscuit dough with a teaspoon of orange or lemon zest. And we’ll look the other way while you brush those split biscuits with a little melted butter as they cool down a touch.
If possible, time this so you can serve your shortcakes when the biscuits are still a little warm and the berries are at their juiciest. Printable recipe card at the bottom!
Strawberries
Gently rinse and dry three pints of fresh local strawberries.
Crush about one quarter of them in a bowl with a potato masher or fork.
Slice the remaining berries and add to the bowl along with ¼ cup sugar.
Refrigerate if you have to, but they’ll taste better if left at room temperature while you bake the biscuits.
Biscuits (or Shortcakes)
Ingredients
1 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
1 tablespoon sugar
1 ¼ cups heavy cream plus a little extra for the tops
Directions
Preheat oven to 400℉
Whisk all the dry ingredients together in a large bowl.
Pour in the heavy cream (you may not need it all or you may need a little more/you want a slightly soft dough) and stir until everything comes together. But just until then!
Turn the dough out onto a lightly floured surface and pat to ¾ inch thick.
Cut into six to eight wedges or rounds and place on an ungreased baking sheet.
Brush tops with a little reserved heavy cream.
Bake until golden, about 15 minutes. Reheat slightly before serving if made in advance.
To Finish
Whip one cup heavy cream, sweeten lightly with powdered sugar and whisk in one teaspoon vanilla.
Split the biscuits while still warm and brush cut sides with melted butter.
Spoon strawberries over one half, cut side up, and top with the other. Spoon a few more strawberries on top and finish with a dollop of lightly sweetened whipped cream
Make sure everyone gets plenty of the berry juice.
Want to keep it even simpler? Substitute White Lily Self-rising flour for the all-purpose flour, baking powder and salt. Proceed with the rest of the instructions.
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Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
