The farmers’ market is a hive of activity this month, brimming with truckloads of seasonal vegetables like early vine-ripened tomatoes, corn, and crunchy little cucumbers. There is a splendid variety of juicy stone fruits—most notably short-seasoned apricots and cherries—along with peaches, nectarines and plums. You’ll also see a plump profusion of cantaloupe and other fragrant melons, but it’s the kaleidoscope of jewel-like berries that usually stops us in our tracks…with locally-grown strawberries snagging the most attention.
It’s time to treat yourself and a few friends to that all-American favorite, strawberry shortcake. But forget those spongey little cakes sold at the supermarket; this recipe increases the decadence factor by layering the lusciousness between a tender chocolate biscuit.
This very special dessert comes together easily when you prepare the three simple components earlier in the day. It’s a show-stopper—and farm-fresh berries deserve no less!
STRAWBERRY SHORTCAKES
with Chocolate-Buttermilk Biscuits and Make-Ahead Whipped Cream
2 pint-size baskets farm-fresh strawberries, hulled, and halved or quartered if large
1 to 1 1/2 tablespoons granulated sugar, to taste
1 teaspoon fresh lemon juice
1 cup heavy (whipping) cream
2 to 3 tablespoons confectioners’ (powdered) sugar, to taste, plus extra for garnish
1 teaspoon vanilla extract
1/4 cup crème fraiche or sour cream
4 Chocolate-Buttermilk Biscuits (recipe follows)
- For the berries: In a large bowl, combine the strawberries, granulated sugar, and lemon juice. Stir to mix, coarsely mashing about 1/4 of the berries with the back of a spoon. Let stand 15 minutes to dissolve the sugar.
- For the Make-Ahead Whipped Cream: In a large bowl, beat together the cream, confectioners’ sugar, and vanilla with a hand-held electric mixer on Low speed until slightly thickened. Increase the speed to Medium-High and beat until fluffy, stopping just before the cream is firm enough to hold soft peaks. Beat in the crème fraîche. (If made in advance, cover and refrigerate for up to 1 day. Just before serving, whisk again briefly to aerate the mixture.)
- To assemble, just before serving use a serrated knife to carefully split the biscuits in half. Place bottoms on 4 dessert plates. Top each with a large spoonful of berries and a heaping 1/4 cup whipped cream. Cover with the biscuit tops. Dollop the remaining whipped cream over the shortcakes and top with the remaining berries. Dust with powdered sugar. Serve at once. Serves 4.
CHOCOLATE-BUTTERMILK BISCUITS
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar, plus about 1 1/2 tablespoons for sprinkling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
4 tablespoons (1/2 stick) cold unsalted butter, cut up
1/4 cup finely chopped or grated semisweet chocolate
- Preheat the oven to 425 degrees. Combine the buttermilk and vanilla in a measuring cup. In a food processor, combine the flour, cocoa, 1/4 cup granulated sugar, the baking powder, baking soda, and salt. Process briefly to blend. Add the butter. Process, pulsing the machine on and off, until the dough resembles coarse meal. With the machine running, add the buttermilk and vanilla mixture in a steady stream, processing just until incorporated. Add the chocolate and pulse 2 or 3 times to incorporate.
- Scrape the dough onto a lightly floured work surface. Knead a few times until smooth. Roll or pat out the dough 1-inch thick. Using a 2 1/2-inch biscuit cutter dipped in flour, cut out 4 biscuits.
- Arrange the biscuits 2 inches apart on a parchment-lined baking sheet. (If desired, use a dry pastry brush to remove excess flour from biscuits.) Sprinkle with the reserved sugar. Bake until the tops appear dry and spring back when lightly touched, about 15 minutes. Transfer to a wire rack to cool. Serve slightly warm or at room temperature. Makes 4. These are best served the same day they are made.
Berry Good Things to Know
A shiny berry is a fresh berry. Once picked, strawberries lose their natural sheen in a matter of days.
Locally-grown berries are inevitably more flavorful and juicy than varieties grown to withstand shipping.
Fresh green caps, intense perfume, and vibrant, uniform color are other qualities to look for in strawberries. Avoid those “white shoulders” that mean the berries were picked before their prime. Also remember that bigger is not always better!
When stored properly, farm-fresh strawberries can last up to 1 week in the refrigerator. Here’s the secret: Line a plastic container with a paper towel to absorb excess moisture. Gently pile in the unwashed strawberries with their green caps intact. Top with another paper towel, seal with an airtight lid, and store in the lowest part of the refrigerator.
Do not rinse strawberries or remove their green caps until just before using. Rinsing berries removes their naturally protective outer layer; and their caps prevent water from soaking into the strawberries, diluting the flavor and altering their texture.
To clean strawberries, place in a colander or large sieve and rinse quickly under a gentle spray of cold water. Pat dry with towels; then remove the green caps, if desired.
To hull strawberries (i.e., remove the green caps), use the sharp tip of a paring knife; the pointed end of a swivel-bladed vegetable peeler; or a strawberry huller—an inexpensive tweezer-like gadget available at most cookware shops. This removes not only the leafy green cap, but also the tough little core beneath it.
For best flavor, eat strawberries at cool room temperature.
1 cup of halved raw strawberries weighs in at around 49 calories. They also contain 12 grams carbohydrate and 3 grams fiber, resulting in 9 grams of net carbs. Strawberries are a good source of vitamin C, and also contain potassium, iron, and folic acid.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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