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Strawberry Shortcake

(recipe, Carrie Floyd)

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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.


  1. 2 pt. sweet local strawberries
  2. 1 to 2 Tbsp. brown sugar
  3. 1 cup heavy whipping cream or honey-flavored Greek whole-milk yogurt
  4. Alice Medrich's buckwheat shortcakes
  5. Powdered sugar


  1. 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.
  2. 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.
  3. 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.