3 Sweet Strawberry Recipes From The Loaves & Fishes Farm Series Cookbook

BAKING INGREDIENTS
3¾ cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
5 ounces (10 tablespoons) very cold salted butter, cubed
1 cup buttermilk
½ cup heavy cream plus 2 tablespoons, divided
2 large eggs

INSTRUCTIONS
Makes 6-8 shortcakes

Preheat the oven to 375 degrees F.

Sift all the dry ingredients (first 5) into a large metal or glass bowl. Add in cold, cubed butter and start to work the butter into the flour with your fingers or a pastry blender under the butter is the size of peas.

In a separate bowl, whisk together the buttermilk, ½ cup cream, and eggs and pour into the center of the dry ingredients. Using your hands, mix the liquids into the flour just until the dough comes together. Turn the shortcake dough out onto a liberally floured surface and start to mold into a disc about 2 inches high. Portion shortcakes by using a 2½-inch biscuit cutter. Gently easy shortcakes out of cutter and place onto a sheet tray lined with parchment. Once all shortcakes have been cut out of the first dough disc, bring the remaining pieces of dough together and cut out remaining shortcakes. Discard the remaining dough, as using it will result in tough shortcakes. Chill dough in the freezer 10-15 minutes or in refrigerator for an hour before baking. Brush the shortcakes with remaining 2 tablespoons of heavy cream and sprinkle with sanding or granulated sugar. Bake the shortcakes for 20-25 minutes, or until golden brown and puffed. Allow to cool completely before cutting open and assembling shortcakes.

STRAWBERRY INGREDIENTS
1 quart (16 ounces) strawberries, hulled and halved
¼ cup granulated sugar
Pinch kosher salt

INSTRUCTIONS
Toss strawberries, sugar, and salt together, spread on cookie sheet and roast in the oven for 10-15 minutes, or until the strawberries have deepened in color and have released their juices. Allow to cool completely.

WHIPPED CREAM INGREDIENTS
1 pint heavy cream
⅓ cup confectioners' sugar, plus more for garnish
1 tablespoon vanilla extract

INSTRUCTIONS
Place all ingredients into a chilled mixing bowl fitted with a whisk attachment and whip on medium speed until soft peaks have formed.

ASSEMBLY
Using a serrated knife, cut shortcakes horizontally through the center. Dollop some whipped cream on bottom of each shortcake and top with strawberries and shortcake lid. Dust with confectioners' sugar and serve.