While local strawberries are still in season, take advantage of them with this simple and simply delicious strawberry shortcake. The beauty of this dessert is it does very little to the strawberries - there aren't spices or other strong flavors to get in the way of us tasting the fabulous flavor of a locally grown, just-picked strawberry. As far as treating the strawberries, they just get a little sugar here.
Then it's a matter of baking some fresh biscuits - made a little richer with the use of cream instead of milk - and whipping some cream to enjoy one of the best tastes of spring. Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St.
, Winston-Salem, NC 27101; or email to [email protected] . Please include name, address and a daytime telephone number.
Previously published recipes are available at www.journalnow.com .
[email protected] 336-727-7394 @mhastingswsj Strawberry Shortcake Makes about 10 servings 3 pints fresh strawberries Sugar 2 cups Southern all-purpose flour (such as White Lily) 2 teaspoons salt 3 teaspoons fresh baking powder 8 tablespoons (1 stick) cold butter, cut into 1⁄2-inch pieces 3⁄4 cup heavy cream, or as needed, plus 1 cup for topping Vanilla extract 1. Heat oven to 500 degrees.
Meanwhile, wash, trim and slice strawberries. Place in a bowl and toss with sugar to taste. Set aside.
2. In a large bowl, whisk the flour, salt, baking powder and 2 tablespoons sugar until well .
