Love Tastes Like Strawberries

When asked what a person's favourite season is, many would reply: summer! Others, who long for the crisp mornings and breezy afternoons may say autumn or spring. Then of course, there are the Canadians that take their patriotism a little too seriously and choose winter.
When I am asked what my favourite season is, the answer is simple: strawberry season!

For just a few weeks each year, Nova Scotians relish in the sweet natural treat of local strawberries. We ditch our scarily large, firm and tasteless California substitutes for a much more modest looking, but oh so sweet Nova Scotia strawberry.

So, because strawberries make up about 80% of my diet this time of year, and since it's been a while since I've done a pastry post, here is a delightful recipe for Strawberry Shortcake - one of my utmost favourites!


Zoe's Sweet Strawberry Shortcakes


For the shortcakes:

1 2/3 cups  all-purpose flour
3 1/2 tablespoons sugar (if your hand slips, and you accidentally add four, don't worry - it's for the best)
1 tablespoon plus 1/2 teaspoon baking powder

2 hard-boiled egg yolks (yes - you must boil the eggs first then just use the yolks - just trust me)
pinch of salt
6 tablespoons cold unsalted butter
2 teaspoons lemon zest (optional)
2/3 cup plus 1 tablespoon heavy cream


Shortcake assembly:

1 box of the delicious, ripe strawberries
2 tablespoons sugar

1 tablespoon lemon juice

whipping cream, beaten to soft peaks (as much as you like)

In a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. I always forget to only put in some of the cream. Oops.

Turn the dough out onto a lightly floured work surface. Knead a couple times and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick - thicker is better.

Now you can make the biscuits into whatever shapes you like. Here, being lazy, I cut the dough into six wedges, however a solid cookie cutter (I have a heart-shaped one, perfect if making dessert for your sweetheart) or a drinking glass will do to make neater shortcakes. Chill the shortcakes for 20 minutes or so.

Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway.

While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand a few minutes so the strawberries and sugar really get cozy with each other - creating seriously yummy effects.
Now, just cut the shortbreads and spoon on the whipped cream and strawberries and smile in sweet, berry satisfaction. White wine accompaniment not compulsory but highly recommended.