Strawberries!

Yesterday Ella and I met some friends and enjoyed an afternoon at Springridge Farm.  It will still be a couple of weeks before we can pick our own but they did have some amazing little berries available and they smell wonderful!

I can not think of Strawberries without thinking of my favorite doll, Strawberry Shortcake.  I loved the dolls the toys and how yummy the hair smelled! I love that the 80's toys all got a makeover and are making a come back, it makes me so nostalgic!  I am however surprised how different she looks from the original but she is still cute! 

This gave me an idea for today's blog.  Strawberry shortcake 2 ways!

First up is the classic Strawberry Shortcake.  This is simple and quick and yum.  I made these for dessert last night and they were perfect!

 Strawberry Shortcake

Ingredients

Serves 8

• 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
• 1 1/4 cups plus 2 tablespoons sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
2. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
3. Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
4. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
5. Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

From Everyday Food, May/June 2003

I have wanted to try these ever since I saw them in the magazine a few years ago but of course never got around to it...until now!

Strawberry Shortcake Cookies are easy and delicious!  They are more like a mini cake than a cookie but they are delish!

Strawberry Shortcake Cookies

Ingredients

Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day 

 I wanted them large so I made 12 large instead of 36 small.

 They turned out fantastic!  The perfect size.

You can eat these plain....

or they make the most delicious strawberry ice cream sandwich!