A lot has happened since the last time I posted! Busy times on the farm!
got turned into these broilers
A new calf was born on Saturday morning!
And local Vashon strawberries are back in season!
I bought a couple pints of strawberries at the market yesterday and some got turned into this year’s first shortcake. These shortcakes were the culmination of our mostly local meal over the weekend, including the roasting of one of the broilers! We roasted the chicken over some of our turnips and radishes, tossed together a simple salad with avocado and sunflower seeds, and made a gravy out of the giblets from our chicken. But my favorite part of the meal was the strawberry shortcake.
Shortcakes are really just slightly sweet biscuits and are quite forgiving. This recipe is easy to multiple and are decidedly rustic. Recently, I have been including almond flour in a lot of my baking. It tends to give baked goods a denser, fine crumb, but is not gummy. Almond flour is also great to have on hand for gluten free baking!
These would be even better with fresh, barely sweetened whipped cream or whipped coconut cream, but we used some half and half to add some moisture and richness to the shortcakes. Over the season, fill with whatever fruit you have on hand; peaches and nectarines would be lovely, as would any other berry.
1.5 cups all purpose flour
1/4 cup almond flour
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
3 tbsp sugar, plus more for sprinkling
4 tbsp cold butter, cubed
1/3-1/2 cup of buttermilk or milk
1 egg, whisked
Strawberries or other fruit, as much as you want
Whipped cream or half and half
Preheat oven to 425. Grease a baking sheet. Trim and hull your strawberries. If they need a bit of a flavor boost, toss them in a bit of sugar and vanilla extract. Another option is to toss them in sugar and balsamic vinegar for an interesting twist.
Combine flour, almond flour, salt, baking powder and soda, and sugar. Cut in the butter until the mixture resembles damp sand. Whisk together the milk and egg. Gradually stream in the milk mixture into the flour mixture. Fold until just combined. You may or may not need the entire amount of the milk mixture. Turn the dough out on a floured board and shape into a 12″x6″ rectangle. Cut the dough into 6 shortcakes and transfer to the sheet. Brush with milk and sprinkle with sugar. Bake 12-15 minutes or until done.
Cool shortcakes on baking sheet. When ready to serve, split each shortcake and fill generously with berries and whipped cream or a drizzle of half and half. Enjoy!