Strawberry Shortcake
I love that strawberries are in season now in California. Whenever we’re at the farmer’s market, we cannot help but pick up a basket or three of them to take home. And besides eating them fresh, this is one application that I love to do using strawberries (the other is the vanilla layer cake that I’ve blogged about before).
I have been wanting to share this strawberry shortcake recipe with you for a while now. This was the recipe that I told you about in my other scones post. This dough is more moist and yet still buttery and flaky enough that it works for so many applications. As a matter of fact, Fine Cooking calls it a multi-purpose baking mix and I’ve used it to make scones, cobbler toppings, savory biscuits and of course, these strawberry shortcakes.