Around the Table — Strawberry Shortcake

Capture The Sweetness of Summer

Strawberries in the Northwest are a special treat. Every year in June, we pluck the juicy gems at u-pick farms around the Eastside, trying different varieties. If we are lucky, we make enough homemade strawberry jam to last the year and also freeze berries for pies and crumbles. But the best way to enjoy freshly picked strawberries is in shortcake. You can’t go wrong when you make buttery, flaky biscuits topped with sugary strawberries and cream.

Strawberry Shortcake

Honey Butter Biscuits

  • 21/4 cups flour, plus more for dusting
  • 2 tablespoons baking powder
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ½ cup cold butter, diced into cubes, and smashed flat 
  • 1 cup heavy whipping cream

Preheat the oven to 400 degrees. Pulse butter, flour, salt and baking powder in a food processor. In another bowl, whisk cream and honey. Slowly add the honeyed cream to the flour mixture, and pulse a few times until the mix comes together to form a shaggy dough. Dump it onto a floured surface, and form the dough into a 6-by-10 inch rectangle. Fold the rectangle in half, and place it into the fridge to rest for at least 30 minutes. Roll it out into another rectangle, and fold over onto itself. Do it a third time. I use a serrated bread knife to slice the dough without pressing it down too hard. I press the biscuits into a buttered muffin tin, or arrange on a baking sheet. Brush the tops of the biscuits with melted butter and a drizzle of honey before baking. Bake for about 15 minutes until puffed and golden.

Saucy Strawberries

  • 3 to 4 cups fresh strawberries
  • ½ cup brown sugar
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

For the berries, simply wash and slice the berries in half, then gently fold into the sugar and lemon juice. Allow mixture to stand at room temperature for at least 30 minutes so the berries can make a syrup with their own juices.

Crème Fraiche Whipped Cream

  • 1 cup crème fraiche
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Combine the crème fraiche, heavy cream, sugar, and vanilla, and whip on high until soft peaks form.

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