Shortcake

It's strawberry time again!  I went out yesterday to check the berry patch and, lo and behold, there were ripe berries...LOTS of ripe berries!  What a lovely surprise.  As I've said before, a red ripe warm strawberry just picked from the patch is one of the best taste treats ever.

Yesterday's strawberry surprise prompted the baking of some shortcakes.  I have a wonderful shortcake recipe.  I don't remember where I found it but it became an immediate favorite.  It tastes great with any kind of fruit...berries, peaches...you name it and it will taste delicious on these shortcakes.  I'm including the recipe because it's that good and you should try it!

                                       

                                      Shortcakes with Lemon and Thyme

These slightly savory biscuits are a perfect match for fresh berries or peaches. The secret to great shortcakes is very moist dough so don't be tempted to add more flour.

Makes 6-8 

3/4 cup chilled buttermilk

1 tablespoon finely grated lemon peel

1 teaspoon chopped fresh thyme  (or lemon thyme)

2 1/4 cups all purpose flour

1/2 cup (packed) golden brown sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter

1 tablespoon raw sugar*

Vanilla ice cream or lightly sweetened whipped cream

* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.

Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Cut in butter until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total (I got 8). Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar. (This is optional)

Bake biscuits until golden, about 15 minutes. Transfer to rack; cool slightly.

Using serrated knife, carefully cut biscuits in half horizontally.  Spoon on fruit.  Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream on each and serve.