• Strawberries
  • 3 cups sliced strawberries
  • 1/2 cup granualted sugar
  • Zest of one orange
  • Biscuits
  • 3 cups unbleached all-purpose flour
  • 1/4 cup granualted sugar
  • 2 tablespoons aluminum-free baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons salted butter, cold, cut into small cubes
  • 1 1/2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • Zest of one large orange
  • Whipped Cream
  • 2 cups heavy cream
  • 1 teaspoon pure almond extract
  • 12 cup granulated sugar

Each time I drive by the strawberry field near our home I am reminded of the many mornings our family has picked blueberries and strawberries together. No matter where we’ve lived, we always find the nearest farm.

In the September we love picking apples and then in October comes the beautiful bright orange pumpkins and hay rides.

In the spring we love picking berries of all kinds and then in the summer, well, there’s squash, lettuce, tomatoes, peas, broccoli, sunflowers and the list goes!

With so many strawberries available this season, we’ve eaten our share of  fresh strawberries, strawberry jams and jellies, and of course this classic strawberry shortcake recipe — one of our family favorites!

Here’s our family’s all-time favorite recipe for Strawberry Shortcake! We hope you enjoy it as much as we do.

Place strawberries, sugar and orange zest in a bowl, stir and allow to macerate while biscuits are baking.

Place flour, sugar, baking powder, and salt into a food processor. Pulse a bit to combine. Add the butter into the flour mixture and pulse a few times until the largest pieces of butter are the size of peas. Place in a bowl and add orange zest.Stir with a fork.  Make a well and add your cream and vanilla.  Mix with a fork until the dough is evenly moistened and just combined. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat. Heat the oven to 425ºF.  Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the whipped cream, place ingredients in a cold bowl, whip all ingredients until fluffy.

Assemble by placing a piece of the biscuit in a bowl, cover with strawberries and juice and ten dollop a nice big heaping spoonful of homemade whipped cream!