Strawberries galore........

The other day my darling husband took me strawberry picking. Two years ago, was the first time I went Berry picking. I Loved it. Its fun, you feel like you've accomplished something, and more importantly you end up with the biggest reddest ripest strawberries you will ever get and they taste delicious! The grocery store just cannot compare. I've had strawberries every day this week. I used them to make one of my favorite desserts: Strawberry Shortcake.

The recipe is below the break courtesy of tender crumb....A few notes on it, I whipped the cream by hand the first night I made this, they next night I cheated and used cool whip (for me) and rediwhip (for the hubby). Its not quite the same, but if you don't have a mixer its a legitimate option. I also don't own a rolling pin as of yet, I placed a layer of parchment on top and rolled with a champagne bottle......it was quite comical. They still came out great. I am used to a more angel food cake like strawberry shortcake, this resembled sugar cookies to me. I thought it was good, but old habits are hard to break. My husband LOVED it. Two nights in a row, was not enough for him. He is asking for more!

Strawberry Shortcake

{ approx 4 servings }

Shortcakes

1 C AP flour

1 1/2 Tbsp sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

4 Tbsp unsalted butter - cold and cut into little cubes

3 oz heavy cream

extra cream and sanding sugar for the biscuit topping

1. Preheat oven to 375 degrees
2. Line a baking sheet with parchment paper or silpat and set aside.
3. Combine flour, sugar, baking powder, baking soda, and salt in a bowl and stir to mix.
4. Add the butter and cut into the flour until the mixture resembles a coarse meal (I like using my fingers to do this, but you could use two forks or a pastry cutter)
5. Add the cream and stir to mix until the dough comes together. Use a light hand, and don't overwor
6. Turn the dough out onto a floured work surface and press together into a flat square shape, and roll out dough to 3/4 inches thick. Cut the dough into quarters, and place on the prepared baking sheet.
7. Brush the tops with a little heavy cream and sprinkle with a little sanding sugar.
8. Bake for 12 minutes, or until golden brown. Place on baking rack to cool

Strawberry Mixture

1 pint fresh strawberries, hulled and sliced

2-3 Tbsp sugar, to taste

1 tsp good aged balsamic vinegar (optional)

1. Mix half of the strawberries with the sugar and balsamic vinegar, mashing gently with a fork to release the fruit juices
2. Toss in the remaining strawberries and set aside for 15 minutes to macerate

Whipped Cream

2/3 C heavy cream

1-2 Tbsp powdered sugar

1/8 tsp vanilla extract

1. Whip the cream in a bowl with and electric mixer (or use a whisk if you've got strong arms!). 
2. When soft peaks form, add the sugar and vanilla and continue whipping until stiff peaks form.

Assemble the Shortcakes

1. Slice each shortcake in half crosswise. For each shortcake, place the bottom half of one shortcake cut side up on a plate.
2. Layer a generous spoonful of the strawberry mixture, then the whipped cream, and finish with the top half of the shortcake. You can top with more of the strawberry mixture or whipped cream, or both.
3.  Serve immediately and enjoy!