Red, ripe and fragrant strawberries, fresh from the field, are our first choice for this classic summer dessert.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
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. You can use handheld frothers for milk to make the process much less tedious. You can get one on many of the reviewed milk frothers on CookingPlanIt. You will find that this tool will save you a lot of time on many occassions.
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.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
Shortcake photo by Alison Shaw.