The fresh fruits I love to use in the spring are Strawberries, Cherries and Blueberries. I once lived behind a Cherry Orchard and the blooms were wonderful to look at in the spring. I would look out the window every morning at the blooms and wish they would stay for awhile longer. I would go to the Farmer’s market every week and buy the fresh fruit in season. Strawberry Shortcake and beautiful strawberry salads would be on the menu at my house. Cherry pie was a favorite as well. I am craving sweets right now so I hope you will enjoy this recipe for Strawberry Shortcake.

SHOP LOCAL and purchase the items used in this recipe at the stores located in Chattanooga. Get yourself a strawberry huller and some aged strawberry balsamic vinegar at Mia Cucina on Frasier Avenue. The huller will keep you from cutting off too much of that juicy strawberry. If you are not sure of the most efficient way to use the huller, ask the sales associate at Mia Cucina for help and to let you know what else the huller can be used for.

Olive Chattanooga on Frasier Avenue has a variety of fantastic balsamic vinegars to choose from.

Get your Wake and Bake sweet spice from Alchemy Spice Company at the downtown market right or at one of the local retailers for their products.

Strawberry Shortcake (click here for a printable PDF copy)

Strawberries:

4 pints fresh strawberries, lightly rinsed, hulled and sliced thick or halved

1 tablespoon fresh lemon juice

1 tablespoon sugar

2 cups heavy whipping cream

1 tablespoon sugar

6 strawberries, for garnish

Optional: ¼ teaspoon of Alchemy’s Wake and Bake sweet spice

Shortcakes:

2 cups self rising flour

2 1/2 tablespoons sugar

¼ teaspoon salt

½ cup (1 stick) cold, unsalted butter cut into small pieces

¾ cup half & half or milk (2% or whole milk)

2 tablespoons heavy whipping cream

Note: If you want to try something different, use strawberry or regular aged (25 year old is good stuff) balsamic vinegar replacing the lemon juice in the strawberries.

Preparation:

For the Strawberries:

  1. Lightly rinse strawberries and pat dry. Slice thick or halve the strawberries and place in bowl. Sprinkle with lemon juice or balsamic vinegar, sugar and wake & bake sweet spice. Let rest for about 20 minutes.
  2. Whip cream with 1 tablespoon sugar until it holds soft peaks.

For the Shortcakes:

  1. Preheat the oven to 400 degrees. Lightly grease a baking sheet.
  2. Combine flour, sugar and salt in a bowl. Whisk together.
  3. Cut the cold butter into small pieces and add to bowl. Using a pastry blender, cut the butter into the dry ingredients until it is the size of peas. Using a fork, gently stir in the milk until soft dough is formed. Do not overwork. The key here is to stir gently just until it starts to form a ball and then put the dough on parchment paper or a silicone mat and bring it together with your hands.
  4. Form 6-8 equal portions of dough into rounds about 3 to 3 ½ inches in diameter and about ¾ inch thick and place on greased baking sheet about 2 inches apart. Lightly brush the tops with cream.
  5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until light golden brown.