By MARY JANE LEACH

We’re two-thirds of the way through strawberry season, and if you haven’t yet made shortcake, now’s your chance.

Strawberries are sweet, delicious, and delicate, but have a short season. Wet weather can affect the yield and flavor of berries. All the more reason why the strawberry is celebrated with its own “cake,” (although shortcakes are good with blueberries, peaches and blackberries too).

Southern shortcakes are sweeter versions of their savory biscuit cousins. Shortcakes were served in Europe as early as the mid 1600s, and shortcakes with strawberries became wildly popular in America in 1850.

The soft wheat traditionally grown in the southern U.S. lends itself to a crumbly, soft biscuit of “short” fibers rather than the longer fibers of hard wheat grown in the Midwest. Shortcakes are made with shortening – traditionally lard, but more commonly butter now.

The combination of the crusty sweet biscuit soaking up the strawberry juice, topped with freshly whipped cream is heavenly.

Here’s a classic Strawberry Shortcake recipe, although any favorite biscuit recipe can be adapted for shortcakes by adding sugar to the dry ingredients.

Go ahead and double it – these are as good for breakfast as they are for dessert. They freeze well – just thaw and if desired, re-heat in a 350 degree oven for a few minutes to get that crispy crust.

Strawberry Shortcake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tablespoons sugar
1/3 cup cold butter, lard or shortening
3/4 cup half and half or milk
6 cups sliced strawberries, sweetened to taste
1 cup whipping cream, whipped with 1 tablespoon sugar

Lightly grease a large baking sheet.

In medium bowl, combine flour, baking powder, salt and sugar. With a pastry blender, two knives or your fingers, cut shortening into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add half and half or milk; stir just until dry ingredients are moistened.

Turn dough out onto lightly floured board or pastry cloth. Working quickly, pat or gently roll dough about 1/2-inch thick; cut with floured cutter or knife into desired shapes. Place about 1-inch apart on baking sheet. The tops could be brushed with milk or egg and sprinkled with coarse sugar if desired.

Bake at 450° F. for 10 to 12 minutes or until golden brown. Serve warm or at room temperature. Split shortcakes; fill with strawberries and top with whipped cream.

8 to 10 shortcakes

GO LOCAL

To source locally for your shortcakes: The Bradford Store has flour from historic Lindley Mill (see article in Our State magazine). Pick up some Homeland Creamery whipping cream. At the Davidson Farmer’s Market, you can get butter (Calico Dairy or Cackleberry Farm) or even lard (Wild Turkey Farm) and delicious strawberries from Twin Oaks or Peaches & Cream farms.

STRAWBERRY SHORTCAKE DAY AT THE MARKET

If you don’t make shortcakes this week, or simply can’t get enough, join us on Saturday, May 21, at the Davidson Farmer’s Market for Strawberry Shortcake Day. 9-11am while supplies last.

Mary Jane Leach is manager of the Davidson Farmer’s Market.