The strawberry season in Vermont consists of, if we’re lucky, two and a half weeks. With all due respect to California and Florida, you don’t know strawberries until you’ve had a Vermont one in July. Red, ripe, and juicy, set aside the sugar; they are sweet just on their own. I’m lucky there is a farm about three miles away and I can either pick my own or buzz up and get a couple of quarts to tide me over for the next couple of days, and to freeze, so I can have a little bit of summer in the colder months.
When I was growing up, there was always one night that we would have strawberry shortcake for dinner. That’s right, nothing but strawberry shortcake. And despite everything I know nutrition-wise, I have continued this tradition. I just can’t let a July evening go by without making biscuits and homemade whipped cream with fresh strawberries.
This is the way I grew up eating it, a bit biscuit-like “cake,” split it in the middle, fill the middle with whipped cream and lots of berries, and then top with more whipped cream and berries. While the Egg Biscuit Cake is from The New England Cookbook, by Brooke Dojny, the assembling instructions and whipped cream recipe are my own.
Luckily for myself and the eater of the house, the heat and humidity finally broke, so much so I needed to turn on the oven to warm up the kitchen! My suggestion would be if you have a small family to either make this for a dinner party or instead of making a cake, divide into drop biscuits. It really doesn’t last past a day. But then, there is always breakfast!
Egg Biscuit Cake
This cake recipe is published in The New England Cookbook by Brooke Dojny, 1999.
2 cups all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into about 10 pieces
½ cup milk
1. Preheat the oven to 450 degrees. Generously grease an 8-inch cake pan.
2. Pulse the flour, sugar, baking powder, and salt in a food processor. Distribute the butter over the flour mixture and pulse until the mixture looks crumbly. Whisk the egg with the milk in a glass measuring cup. With the motor running, pour the milk mixture through the feed tube and process just until the dough begins to clump together. (To make the dough by hand, whisk the dry ingredients together in a bowl, work in the cold butter with your fingertips, add the egg and milk and stir with a large fork to make a soft dough.) Scrape out onto a lightly floured board, knead lightly a few times, and roll or pat into an 8-inch round. (The dough can be prepared several hours ahead and refrigerated at this point.)
3. Transfer the dough to the prepared pan, patting it gently to the edges. Place in the oven and immediately reduce the oven temperature to 375 degrees. Bake for 22 to 26 minutes until the shortcake is pale golden brown on top. Cool in the pan on a rack for about 10 minutes.
Homemade Whipped Cream
1 pint of heavy or whipping cream
2 tablespoons granulated sugar
2-3 teaspoons vanilla extract
Pour the cream into a large bowl. Add the sugar and vanilla. With a hand mixer set on high, beat the cream until stiff peaks form—about 6 minutes or so. Set aside.
Take the shortcake out of the pan and carefully slice it in half horizontally and divide. With the bottom of the shortcake, add some whipped cream and berries. Add the top of the shortcake, add more berries, whipped cream, and dot with the reserved whole berries.
MVK’s Endorsement of the Week
Before I went home to a ton of strawberries, the Eater of the House and myself were lucky enough to be invited for a front-row seat to watch our local Fourth of July parade at our friends, Jo and Emmett’s house. Both eaters, readers, cooks, and artists, Emmett took me on a tour of his flower and vegetable gardens as I looked with envy. Living here on Bunny Hill, vegetables had a way of not making it to the dinner table, so I gave up vegetable gardening a long time ago.
Jo pointed out the kale and said she already had made my kale chips once this season, which reminded me I needed to make a batch myself!
So this week’s endorsement is make some kale chips! They are healthy, delicious, and low in calories–a terrific snack to counter-balance the shortcake!