Short Cakes & June Baby Berries
Nothing short of goodness right now. In all that’s happening, we surrender to the simplicities that bring us joy. Each Sunday night my family and I watch This Much is True on HBO to support my bro Johnny who was cast as an extra!! There’s always that to look forward to along with our post dinner dessert rituals. Johnny it’s your turn next weekend.
Make It
1 quart organic strawberries, cut in halves
3 tablespoons coconut sugar
1 teaspoon lemon zest
1 cup heavy cream
1 tablespoon sugar (optional)
2 cups self rising flour
3 tablespoons less processed/ golden sugar
1/4 teaspoon salt
1 stick butter cut in quarters
3/4 cup + 1 tablespoon heavy cream
make it
In a large container mix the strawberries, coconut sugar, and lemon zest and allow to maserate for at least 2 hours.
In a medium bowl mix the flour, sugar, and salt together with a small whisk until incorporated.
Toss the butter in the flour mixture and using a box grater or micro plane grate the butter into the dry mix. Use a fork and gently stir to combine.
Make a well in the middle of the bowl and pour in the 3/4 cup heavy cream. Gently stir in the dry ingredients. Using your hands start to bring the dough together and pour out onto a wooden board or cleaned countertop.
Form the dough into a square and cut into four sections. You want the biscuits to be about 1 inch high.
Brush the top of the biscuits with your 1 tablespoon of cream and sprinkle with your 1 tablespoon of sugar.
Freeze for about 30 minutes and bake at 350 degrees until golden brown on top and lightly golden on the bottom. This should be 40-45 minutes.
While the biscuits cool whip the heavy cream in a bowl until medium peaks form. Add the sugar if necessary.
Serve the biscuits cut open with heaping dollops of whipped cream and strawberries.