A mid-day text I received: I have a deep desire to 1. Hear about your life and 2. Make strawberry shortcake. Can we do both of these at the same time?
Why yes, we most certainly can.
My response: Here is one question that is essential: what kind of shortcake do you want to make? Individual biscuit scone or poundcake or grilled poundcake or cupcake or meringue?
Because obviously, this is an essential question.
The above teaches us several important lessons, including, but not limited to:
1) It is good to have friends who want to hear about your life and eat dessert.
2) I am far too obsessed with food blogs and the recipes troved therein.
3) It is good to have friends for the purpose of narrowing down your overloaded dessert mind to one idea.
4) There are many, many variations on strawberry shortcake, all of which are achievable and toothsome for the common man.
Thus follows our riff on strawberry shortcake. It’s really light and easy; I efen did it on a weeknight.
Best of the besting,
Adapted from SavoryGirl
2 cups white whole-wheat flour (or all-purpose)
a large pinch of salt
a sprinkling cream of tartar
4 teaspoons baking powder
4 teaspoons sugar
5 tablespoons butter, cold and cut into chunks
2/3 cup whole milk, half-and-half, heavy cream or a combo
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place all the dry ingredients in the bowl of a food processor and pulse a few times to combine. Add the butter chunks and pulse until the mixture resembles coarse crumbs. Add the milk/cream and pulse until just moistened.
Turn out the dough onto a counter and knead a few times until the dough comes together, then pat into a disk about an inch high. Cut the disk into six wedges. Brush the tops of the wedges with cream or milk, then sprinkle with sugar.
Bake on the parchment-lined sheet for 10-12 minutes or until the biscuits are just starting to brown. Let cool.
To serve, slice up strawberries (as many as you want) and sprinkle with a few teaspoons of sugar. Let the strawberries stand for while and they will self-sauce. Cut the biscuits in half, spoon the berries over top, then pile on the whipped cream and top biscuit half. Eat immediately.