Top | Cakes and Muffins
(recipe, Carrie Floyd)
When local strawberries hit the farmers' market, I start contemplating all the ways I want to eat them before the season ends: over waffles and pancakes, smashed on toast, coupled with rhubarb in a crisp, dunked into sour cream and brown sugar, and, of course, with shortcake.
This recipe is an amalgam of favorite recipes and flavors, with a variation to substitute Greek yogurt for whipping cream. Don't dismiss the buckwheat shortcakes until you try them; I took a platter to a recent party and watched dubious eaters turn into buckwheat gluttons.
- 2 pt. sweet local strawberries
- 1 to 2 Tbsp. brown sugar
- 1 cup heavy whipping cream or honey-flavored Greek whole-milk yogurt
- Alice Medrich's buckwheat shortcakes
- Powdered sugar
- Wash, hull, and slice the strawberries. In a large bowl, mix together the sliced strawberries with a tablespoon of brown sugar. Allow to sit for at least 10 minutes at room temperature, to draw the juices out of the berries.
- In a medium bowl, whip the cream until it begins to thicken. Add a tablespoon of brown sugar and continue to whip until very soft peaks form.
- Split the shortcakes and distribute them among individual plates. On the bottom half of each biscuit, ladle a large spoonful of strawberries. Spoon a dollop of whipped cream or Greek honey yogurt over the berries. Top with the remaining biscuit half and a dusting of powdered sugar. Serve immediately.