It’s summer, and I just can’t resist making a berry shortcake . . . blueberry, rasberry, strawberry. Or peach. I’ve never tried nectarines or plums, but likely they’d be fantastic. Or grilled fruit, sweet and carmelized.
I once had a big party, and, not to seem immodest, I laid out a splendid dessert table. Yummy Napa olive oil cake, an old wine family recipe; Sherry Yard’s carrot cake made with brown butter with a rum and vanilla cream cheese frosting; a delicious Bourbon chocolate cake . . . and peach shortcake. The shortcake was the hands down winner! My friends scarfed it up in ten minutes flat.
Here’s the recipe for the shortcake, from Bill Neal’s wonderful little book, Biscuits, Spoonbread & Sweet Potatoe Pie.
Prepare a 11 x 17″ baking sheet, lightly buttered. Preheat the oven to 450 degrees.
3 c. all-purpose flour
3 Tb. sugar
4 tsp. baking powder
3/4 tsp salt
3/4 c. butter
3.4 c. mik
1/2 c. heavy cream
- Sift flour, sugar, baking powder, and salt together.
- Work the butter through with the fingertips.
- Beat the egg, milk, and cream together and stir into the dough.
- Turn out on a lightly floured surface and give the dough a very light kneading, 8-10 quick strokes.
- Shape into a round about 2/3 inch thick. Do not roll out! Cut into biscuits with a biscuit cutter (the edge needs a sharp cut or it will not rise properly). Prick with a fork.
- Bake about 18 minutes in an oven preheated to 450 until light brown.
I always use Straus’ heavy clotted cream, it’s the best, Hand beaten if you’re a perfectionist. Remember to core the strawberries, that is, take a small paring knife and create a little upside down cone to take out the white, fibrous core which is tough and not at all tasty.
You might want to check out the berry shortcake recipe at Love & Olive Oil, especially the goat cheese cream. Haven’t tried it myself.
Enjoy!! And stay tuned for a great spoonbread recipe in the fall. Great with Northwestern cuisine including a nice wild turkey.
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