Wednesday—Wellness And Beauty:
Strawberry Shortcake: A Seasonal Treat for the 4th

July 1, 2009 Written by Your Daily Thread Team

Nothing quite says summer like fresh, seasonal strawberries and lucky for you they are in season all across the USA right now. So in honor of the 4th of July this Saturday, celebrate with this delicious and EASY strawberry shortcake recipe from Kat Odell of Eater LA and Cuisine by Kat. You’ll be sure to turn heads at any party you go to.

Seasonal Strawberry Shortcake

Babi’s (Grandma’s) Strawberry Jam

2 quarts strawberries
1/3 cup sugar (or more to taste)

Wash and remove stems from strawberries. Place in medium pot and add desired amount of sugar. Simmer on medium low for about an hour until strawberries have softened and liquid has reduced to jam-like consistency. Set aside.

Biscuits (Makes 6)

2 cups all purpose flour
2.5 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter
3/4 cup whole milk
2 tablespoons heavy cream

Preheat oven to 400°F and grease a baking pan. Combine flour, sugar, baking powder, and salt in bowl. Cut butter into 1/2-inch cubes and add to bowl. Using hands, mix together until coarse meal forms. Add milk and mix. Form dough into 6 balls and place on baking sheet. Brush with heavy cream. Bake 20 minute until biscuits are lightly brown. Let cool and slice in half.

To serve, place a spoonful of strawberry jam on biscuit, followed by a dollup of clotted cream. Top with biscuit top and serve.

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If you’ve got some extra time, check out Kat’s step by step video that takes you from the farmer’s market to the kitchen and showcases the scrumptious final product.

ydt Farmer’s Market: Delicious, local strawberry shortcake from Your Daily Thread on Vimeo.

Images via Cork & Rind and muffintop.wordpress.com

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