Thursday, January 13, 2011

Strawberry Short Cake


I love this time of year. Normally I am a person that loves to eat locally and try to avoid produce that is not grown close to home. I just can't put up a fight when it comes to California strawberries. I live in Pa and in January it is an ice cube. These berries are like a spring vacation and although they are not as tasty as the farm fresh variety, I am usually not thinking about that as I push around my hard tomatoes and almost white lettuce. Today I am sharing one of my faves for these tasty treats.


Strawberry Shortcakes

For the cakes
2 cups of unbleached flour
3 tsp baking powder
1/2 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
1 stick of butter, melted
1 egg
1/2 cup milk


Preheat oven to 400. Combine all ingredients and mix well. Drop rounded tablespoons on to a baking sheet and bake until fluffy and golden brown.

For the berries
1 container of strawberries
1 lemon, zested
1 TBSP sugar

Slice strawberries, top with lemon zest and sprinkle with sugar. Stir. Allow berries to sit at room temperature for at least 15 minutes before serving.


To Assemble: Place one shortcake in a bowl and top with berries. Sprinkle with cinnamon and sugar, milk, or a dollop of whipped cream (optional.)

Happy Cooking!

Joy

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