Verdant Vegetarian: Strawberry Shortcakes with Whipped Cream

This old-fashioned, biscuit-style shortcake spotlights any fresh fruit.


| May/June 2004



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Is there anything better than ripe strawberries? Yes, strawberries sweetened just a little and served with homemade shortcakes and whipped cream.

Photo By Joe Coca

Strawberry Shortcakes with Whipped Cream
Makes 8 3-inch shortcakes

This old-fashioned, biscuit-style shortcake spotlights any fresh fruit. Sometimes I put all the ingredients on the table and let guests assemble their own. For a more toothsome biscuit, substitute a half cup of whole-wheat flour for a half cup of the unbleached.

1 quart strawberries
2 tablespoons grenadine syrup
2 cups unbleached white flour
3 teaspoons baking powder
Scant 1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons unsalted butter
1 cup half-and-half
1 tablespoon unsalted butter, melted
1 tablespoon sugar
1 pint whipping cream

1. Preheat oven to 425 degrees Fahrenheit and lightly butter a baking sheet.

2. Rinse, hull, and slice the berries; toss in a bowl with the grenadine and let stand at least 30 minutes.

3. Combine the flour, baking powder, salt, and 2 tablespoons of the sugar in a bowl or processor. Cut the butter into the mixture until it becomes a coarse meal. Add the half-and-half to the dry ingredients and mix until just blended. Do not over-mix.





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