Red, ripe and fragrant strawberries, fresh from the field, are our first choice for this classic summer dessert.p. 164

For the biscuits:
2 cups all-purpose flour, plus more for flouring the work surface
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. sea salt
3 Tbsp. granulated sugar
5 Tbsp. unsalted butter, cold, cut into 1/2″-2″ pieces
1 cup milk, cold

For the filling:
1 pint strawberries, hulled and halved
1 Tbsp. evaporated cane juice or sugar
1/2 tsp. lemon juice
1/4 tsp. sea salt
8-10 leaves basil, cut into fine ribbons
Fresh cream: sour cream, crème fraiche or mascarpone
Whipping cream
1 egg (optional)
Turbinado sugar (optional)

Preheat oven to 400°.

In a medium mixing bowl, whisk together flour, cream of tartar, baking soda, salt and sugar.

Cut cold butter into flour mixture using pastry cutter, forks or fingers, till the dough has a shaggy consistency with flat lumps of butter.

Stir in cold milk just until it is combined, forming a craggy dough.

Turn out onto a lightly floured surface and press to 3/4″ height.
Cut to desired shapes and arrange on a parchment-lined baking sheet.
(Optional: brush with egg wash and sprinkle with turbinado sugar just before baking.)

Bake 12=15 minutes, turning the sheet halfway through for an even bake.
Cook until tops are golden brown.
Cool for at least 10-15 minutes before using.

Combine strawberries, evaporated cane juice or sugar, lemon juice, sea salt and basil in a bowl.
Allow to sit for 1 hour.

Whip cream.
Slice biscuits in half and spread 1 Tbsp. of the fresh cream on the bottom half.
Spoon on strawberries and whipped cream.
Top with the other half of the biscuit.
strawberry basket

 

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
Shortcake photo by Alison Shaw.