For A Special Lady

My Mom is a special lady.

My favorite picture of her.

She's been there for me through thick and thin and has taught me more than she'll ever know.  One of those especially important things is how to appreciate a "Sun Strawberry."  Every June, mom and I make our way to a local farm to fill our baskets with ruby red, juicy strawberries.  There is nothing that compares to finding a perfect, sun-ripened one; it tastes exactly like the sunshine was captured in it.  If you could translate the warm feeling of sun on your skin into taste, a "sun strawberry" would be it.

Due to this appreciation for the perfect find, I always ate more berries than I picked.  Somehow, we still ended up going home with boatloads.  We'd wash, hull and crush them, preparing for her famous strawberry jam recipe that I enjoyed on practically every sandwich.  I will always cherish the memories of those perfect days in June.

Since Mom's birthday falls right into peak season, I had to make her a "sun strawberry" themed dessert.  I knew I couldn't compete with the jam, so I created a recipe for shortcakes topped with homemade whipped cream.  It was BETTER than it looks.

*tip: don't twist your biscuit cutter because you can seal the edges of the dough and make it harder for them to rise.*

Enjoy!

Strawberry Shortcakes

By Sarah Ledtke

approximately 5 servings 

Ingredients:

for biscuits:                                          For topping:

2 cups of all-purpose flour                     2 quarts "sunshine" strawberries, hulled

2 1/4 tsp. baking powder                       sugar to taste

1/2 tsp. baking soda                               Homemade whipped cream 

scant 1/4 cup sugar

1/2 tsp. salt

1/3 butter, cut in slices

3/4 cup buttermilk

  

For the biscuits:

  

Preheat oven to 450 degrees.  Mix together all dry ingredients until incorporated. Add the butter slices and cut in until mixture resembles moist crumbs.  Add buttermilk.  Mix until just moistened, then turn out onto a floured surface and knead until dough forms.  Roll out to 1/2 inch thickness and cut biscuits.  Brush with melted butter and bake for 8 to 10 minutes or until biscuits have risen and browned slightly.

  

For the topping:

  

Mash strawberries and incorporate sugar to taste.  Chill until ready to serve.

  

To serve:

  

Cut the biscuits and place the bottom pieces in the serving dish.  Cover with strawberry mixture, and add the tops of the biscuits.  Scoop on more strawberries and top with whipped cream.

Happy Birthday Momma!