And then made strawberry shortcake!
Today I went to the Logan Square Farmer’s Market and came home with lots of pretty goodies. (You can’t see the peonies, but those are my favorite.)
There’s only one thing to do with strawberries that fresh. So I pulled out Mom’s recipe book and lucky for me, I had everything I needed for some shortcake (you probably do too).
The dough comes together quickly. Then you can press the dough into a pan or use a biscuit cutter to make rounds. I tried stacking two little dough discs in a muffin tin for easy splitting, then topped with sugar.
They only needed to bake for about 15 minutes. Another benefit to this method.
Then I took a little sample shortcake outside with my pretty peony and my husband for a taste test.
It didn’t take very long to finish it off.
And it got a big ol’ “mmmmm” from this guy:
Strawberry Shortcake Recipe
- 2 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3 Tablespoons sugar
- 1 stick unsalted butter
- 2/3 cup milk
- 1 egg
Heat oven to 375 degrees. Whisk dry ingredients. Cut in butter. Whisk milk and egg then add to dry ingredients to form dough. Press into 8″ cake pan, or bake rounds on cookie sheet. Top with sugar. Bake 15-25 minutes depending on the pan you choose.
Top with strawberries (I didn’t add sugar, but that’s up to you!) and whipped cream.