I have always been fascinated by growth. That a plant emerges from a discrete package of instructions that is a seed, and then that plant pulls through its roots and vasculature the elements needed to assemble something as lovely and complex as a strawberry - that is a marvel and a beautiful thing. This year's marvels are destined for shortcake, and maybe jam if I get out to the u-pick farm.
- 2 cups unbleached flour
- 1/2 cup finely chopped pecans
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 beaten egg
- 2/3 cup milk
- 1 tbsp finely shredded orange peel
- 1 tbsp vanilla
- 6 cups sliced fresh strawberries
- 1/4 cup sugar
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- In a large bowl, combine flour, chopped pecans, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles a coarse meal.
- In a small bowl, lightly beat egg, then add milk, orange peel, and vanilla.
- Pour the milk mixture into the flour mixture. Stir gently just until moistened.
- Form six cakes by dropping batter by spoonfuls onto a lightly greased baking sheet.
- Bake in a 450F oven for 13 minutes, or until the cakes are golden. Remove from the baking sheet immediately and cool on a wire rack.
- In a medium bowl, combine the strawberries and 1/4 cup of sugar. Let stand for at least 20 minutes to allow strawberry juice to seep from the berries.
- In a medium bowl, beat the whipping cream, powdered sugar, and 1 tsp vanilla.
- To assemble, cut the shortcakes in half horizontally. Layer each shortcake as shown in the photo. Makes 6.
Om nom nom! :D