Strawberry Shortcake


Preheat the oven to 425°F.

In a mixing bowl, sift together:

2 cups flour

½ teaspoon salt

2 teaspoons cream of tartar

1 teaspoon baking soda

2 tablespoons sugar


            ½ cup butter, cold

Using a pastry cutter, work the butter into the flour until the pieces of butter are the size of small peas.


            2/3 cup milk, cold

Mix until the dough barely holds together.

Transfer the dough to a lightly floured board and pat out to a 1-inch round.

Using a knife of a round cutter, cut out biscuit sized shapes and place on a baking sheet lined with parchment paper.

Bake until golden, 10–12 minutes.

In a bowl, combine:

½ quart strawberries, sliced

1 tablespoon sugar

Toss to coat the strawberries with a little sugar and mash slightly let the strawberries release some of their juices.

Set aside for at least 10 minutes to macerate.

In another bowl, place:

½ quart strawberries, sliced

In another bowl, place:

1 cup cream, cold

1 tablespoon maple syrup

Whip the cream to form soft peaks.


To serve:

Cut the biscuits in half and place cut side up on a plate.

Add some of the macerated strawberries on the biscuits.

Add some whipped cream.

And top with sliced strawberries.

Garnish with lemon thyme or lemon balm.