June’s here, which means we’re start collecting our weekly Community Supported Agriculture (CSA) http://www.wilbersproduce.com/ of fruits and vegetables.We already received our first two quarts of farm fresh strawberries. Double yum!
Unfortunately, today’s photo doesn’t do one our family’s favorite June desserts justice. I forgot to take a picture until after we’d all had seconds and there wasn’t much fruit left. That’s an endorsement in itself, don’t you think?
Assuming that some of you love the sweet June berries, here’s a recipe for strawberry shortcake. It’s always best to be prepared for the good things in life, don’t you think?
Strawberry Shortcake
1 quart strawberries, washed and hulled 3 teaspoons baking powder
1/4 – 1/2 cup sugar 1 teaspoon salt
2 cups flour 1/3 cup oil or butter
2 tablespoons sugar 1 cup milk
Preheat oven to 450 degrees. Slice strawberries into a bowl. Stir in sugar to taste, about 1/4 – 1/2 cup. In another bowl, mix flour, 2 tablespoons of sugar, baking powder and salt. Add oil and milk. If you use butter, cut it in first and then add the milk. Stir until dry ingredients are moistened. Put batter into a greased 9” square or round pan. Bake for 15 – 20 minutes until cake is golden brown. Set on a wire rack to cool. Serve warm, topped with berries and cream.
