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Monday, June 4, 2012


In response to several requests, here's the recipe for the shortcakes. Nothing fancy, just a prodigal amount of good cream and butter, and the ripest strawberries you can find.


1.5 c AP flour
4 t sugar
2 t baking powder
6 T butter
.75 c cream
fat pinch of salt

Combine dry ingredients. Cut in cold butter, stir in about 10 T of the cream until dough forms. Chill. Roll out to 0.5" thick. Cut out biscuits, brush with remaining cream, and bake at 400 F for about 16 minutes.


4 c fresh strawberries, hulled and washed
0.25 c sugar (give or take)

Slice the strawberries, sprinkle with sugar, puree half of the mixture and fold back in.


1 c cream
0.5 c fresh lemon verbena leaves (mint works nicely, too)
1.5 T

Steep herb in cream for at least 24 hours. Strain out herb and whip cream with sugar.

Assemble the shortcakes any way you want. They won't stay assembled long.

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