sweetest of endings

For many, Memorial Day marks the official kickoff to summer entertaining. How fun that I could fill my mountain home with my youngest daughter and her growing family and friends.

There's something special about having littles and pups running around. It also calls for a well-planned approach so that your barbecue will come off without a hitch.

Strawberry shortcake is the quintessential finish to any summer gathering. It's the perfect seasonal treat that's both impressive and surprisingly simple to make. Ripe strawberries, whipped sweet cream, and flaky biscuits can erase the most hectic moments of backyard gatherings.

For four to six servings - pick over and hull one pint of strawberries. Cut the berries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and ¼ cup of sugar. Set aside, covered, for about half an hour at room temperature or covered in the refrigerator for up to four hours so the flavors can meld.

Beat ¾ cup heavy cream and ¼ teaspoon vanilla extract until the cream forms soft peaks. Cover and refrigerate.

In a large mixing bowl, sift together 4 cups flour, 3 tablespoons sugar, ¼ teaspoon salt, and 5 teaspoons baking powder.

Add ¾ cup softened butter and rub into dry ingredients until mixture resembles coarse crumbs.  

Add 1¼ cups cream and mix just until a soft dough forms.

Knead the dough for one minute on a lightly floured surface, then roll out to about ¾-inch thickness.

Using a 3-inch biscuit cutter, cut straight down without twisting. This recipe will yield 8-12 biscuits.

Note: Extra unbaked biscuits may be frozen for up to 3 months. Thaw completely before baking.

Cover a baking sheet with parchment paper and lightly grease with butter. Arrange the rounds close together on the parchment paper, making sure the biscuits are touching.

Brush the tops with 2 tablespoons heavy cream and sprinkle with coarse sugar.

Bake at 425°F for 15-22 minutes or until biscuits are golden brown on top. Remove from the oven and let cool slightly.

Pull the biscuits apart. Place the bottom half of a biscuit on each plate.

Top with a generous spoonful of whipped cream and berries. Cover with the top half, add a few more berries, and top with more whipped cream. Serve immediately.

Sometimes the messiest desserts make the best memories.

sweetest of endings

For many Memorial Day marks the official kick off summer entertaining. How fun that I could fill my mountain home with my youngest daughter and her growing family and friends.

There is something special about having littles and pups running afoot. It also calls for a buttoned up plan so that your bar-b-que will come off without a hitch.

Strawberry shortcake is the quintessential finish to any summer gathering. It's the perfect seasonal treat that's both impressive and surprisingly simple to make. Ripe strawberries, whipped sweet cream and flaky biscuits can erase the most hectic moments of backyard gatherings. Completely homemade strawberry shortcake is easier than you think.

The beauty of this luscious dessert is that every component can be prepped ahead of time. Making gathering for the ending all the sweeter.

Pick over and hull one pint of strawberries. Cut the berries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ¼ cup of sugar. Set aside, covered, for about half an hour at room temperature or coved in the refrigerator for up to four hours so the flavors can meld.

Preheat oven to 450 degrees.

In a large mixing bowl, sift together the flour, 3 tablespoons sugar, ¼ salt and 5 teaspoons baking powder. Add ¾ cup of softened butter and rub into dry ingredients as for pastry. Add 1 ¼ cups cream and mix to a soft dough. Knead the dough for one minute on a lightly floured surface then roll out to about ¾ inch thickness. Using a 3-inch biscuit cutter. (For this recipe you will have enough for four to six plus another four to six biscuits to freeze for later use.)

Beat ¾ cups heavy cream and ¼ teaspoon vanilla extract until the cream forms soft peaks.

Cover a baking sheet with parchment paper, lightly grease with butter.  Arrange the rounds close together on the parchment paper. Make sure the biscuits are touching.

Brush the tops with two tablespoons heavy cream and sprinkle with coarse sugar. Bake in a preheated 400 degree for 15-22 minutes or until biscuits are golden brown on top.

Remove from the oven and let cool slightly.

Pull the shortbreads apart. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Extra unbaked shortcakes may be frozen for up to 3 months. Thaw completely before baking.

There is not a simpler way to celebrate the season’s freshest of flavors.

Sometimes the messiest desserts make the best memories.