This is overdue.  Summer is half over and I am just getting this to you.  I had all intentions of sharing this while we were traveling but then I kept it a secret.  How could I do that during peak strawberry season??!!

I made this a couple days before we left for France after I stumbled upon a few baskets of our favorite Blue Moon Organic strawberries at the market.  Normally we just eat the berries alone as they speak for themselves.  This time I decided change things by making an all time favorite summer dessert – the shortcake.  Since the berries really are wonderful and don’t need any sweetness, I kept it simple.  I used my everyday biscuit recipe but tweaked it with a little sugar, vanilla bean paste and buttermilk.  The sweet flaky biscuits went so well with the juicy strawberries and a little fresh cream slightly sweetened with brown sugar.

So what are you waiting for?  Hurry up, you still have time to enjoy those summer strawberries!!

What is your favorite way to use a big bowl of summer strawberries?

Strawberry Shortcake with Buttermilk Vanilla Bean Biscuits 


2 cups ap flour

4 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup butter

1 egg

2/3 cup buttermilk

1 1/2 teaspoons vanilla bean paste

How To:

Preheat oven to 450.  Sift together dry ingredients into a large bowl.  Cut in butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.  Combine egg and buttermilk with a whisk, then add all at once to flour mixture.  Stir with a fork until dough comes together.

Turn dough out onto a lightly floured board.  Knead gently about 5 times.  Pat or roll to 3/4″ thickness.  Cut into circles using a 2″ biscuit butter.  Dipping the cutter into flour keeps it from sticking.  Place on an ungreased baking sheet about 1/2″ apart.

Make an egg wash out of one egg and a couple tablespoons of water.  Brush over the tops of the biscuits and sprinkle with sugar.

Bake for 10 – 12 minutes or until golden brown.

Cool.  Cut in half and spoon strawberries over the top and finish with a dollop of cream.


Fresh strawberries, washed and hulled, cut in half

sprinkling of sugar, to taste

Toss strawberries with sugar in a large bowl and let sit about an hour before serving.  This will let the natural juices come out.

Brown Sugar Whipped Cream

1 pint whipping cream

1 tablespoon brown sugar

Whip cream until soft peaks form.  Gently sprinkle in the sugar as you are whipping the cream.  Do not over beat or you will have sweet butter.


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