Monday's Meal

Well, strawberry season is in full bloom here. I plan to take the kids this week as long it doesn't rain. In honor of that I thought I'd share a strawberry shortcake recipe. So, here you go...enjoy!

Strawberry Shortcakes
4 pints of rinsed, hulled and halfed strawberries
1 tbsp of lemon juice
1 tbsp of sugar
2 cups of self rising flour
2 1/2 tbsp of sugar
1/8 tsp of salt
1/2 cup (1 stick) of cold unsalted butter cut into small pieces
3/4 cup milk
2 tbsp heavy whipping cream

Place the strawberries, lemon juice and sugar into a bowl and lightly toss, let rest for 2 hrs.

Now preheat oven to 400 degrees F. Grease a large baking sheet.

Combine the flour, sugar and salt in a bowl. Add butter using a pastry blender or fork mix until the mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork the dough.
Drop the dough in equal portions on the prepared baking sheet. Pat the dough into rounds approx 3 inches in diameter and lightly brush the tops with the heavy cream. Bake in oven for 15-20 minutes or until golden brown. Cool.
To assemble the shortcakes, cut them in half, place the strawberries and whipping cream inside and reassemble the shortcake top, top with more strawberries and whipping cream. Yummy!

Whipping Cream
2 cups of heavy whipping cream
3 tbsp of confectioners's sugar.
Blend together with hand mixer until cream is light and fluffy. You can use less or more sugar depending on how you prefer it.