Recipe: Michael's Classic Strawberry Shortcake

This is, without a doubt, my favourite Summer dessert.  Several years ago our friend Michael made this for us and I was hooked.  Michael is a ridiculously good cook.  He can also do this:

Yes, that's the Robeau on piano!  And yes, you should just go ahead and ignore my terrible camera work.  Thanks for asking.

When I asked Michael for the recipe he sent me these pics.  So I guess technically this isn't Michael's Strawberry Shortcake, it's Susan's.  Shout out to Susan.  Whoever she is!

(click to enlarge)

I'm including the original recipe here because there are several different methods that you can try including pin wheels.  I always do the drop biscuits because I'm a lazy baker.  Happily, my laziness doesn't effect the deliciousness of these things in the slightest.

What you'll need:

2 cups sifted all-purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

5 tablespoons granulated sugar

1 teaspoon grated lemon (or orange) zest

1/2 cup of butter (or shortening)

1 egg, beaten

1/2 cup butter

Directions:

1. Start heating oven to 450 degrees.  Into mixing bowl, sift flour, baking powder, salt, sugar; add lemon zest

2.  With pastry blender or 2 knives, cut butter into flour mixture until it is course, like corn meal.  Add egg and milk.  Mix.

3.  Drop dough in 3" mounds onto cookie sheet (that is greased or lined with parchment paper)

4.  Bake 12 - 15 minutes or until done.  You'll know when they're done because, oh, the smell!

I like to serve these split and still warm with fresh Ontario Strawberries that have been macerated in just a little bit of white sugar and then cover the whole mess with some whipped cream, scented with vanilla bean, but otherwise unsweetened.

If you want to get a little fancier, you can macerate the Strawberries in a good balsamic vinegar, black pepper and fresh mint or basil (more on that flavour combo here).

Verdict:  Make this! Server it at a BBQ!  In fact, make it tomorrow morning and have it while you're watching Breakfast at Wimbledon.  Because having Strawberries and Cream for breakfast while you watch athletes at the top of their profession is a noble tradition that should be continued at all costs.

 Thanks for this great recipe, Michael!