The markets are loaded with red ripe strawberries. The perfect time of year to make strawberry shortcake, I have included my mom’s recipe that adds poppy seeds to the cakes. Outstanding with fresh berries.
Poppy Seed Strawberry Shortcakes
Ingredients
- 3 pints strawberries, hulled and sliced
- 1/2 cup sugar
- SHORTCAKES
- 1 1/2 cup flour
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cubed
- 1/2 cup half and half
Instructions
-
Toss berries with the sugar – cover and refrigerate 3 hours.
Preheat oven to 400 degrees. Combine the flour, 2 tablespoons sugar, poppy seeds, cream of tartar, baking soda and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Add half and half, mix just until moist clumps form. Turn dough out onto floured surface, knead 2 – 3 times to smooth, roll out to 1/2 inch thick. Cut using a 3 inch round cutter. Transfer to a baking sheet lined with parchment. Bake until golden brown, about 12 minutes. Cool on rack. Using a serrated knife, cut biscuits horizontally in half. Place lower halves cut side up on plates. Top with berries and whipped cream, if desired.