Strawberry Shortcake

We stopped by the farm stand on Saturday and picked up a flat of fresh berries. I had planned on making some Strawberry Kiwi Jam, but that will have to wait because we ate them all up...almost.

Strawberries remind me of summer. They were my favorite fruit as a kid. They were always ripe around my birthday in June (when we lived in Pennsylvania). Here in California, they have been in season for at least a month, so I figured it was time to indulge in a taste of Summer.



I have to admit. I usually make Strawberry Shortcake using that container of pre-made red gel that they sell in the produce department. But this time, I didn't have any - and I knew there had to be a way to make something better from scratch.

I was quite impressed with the results.


Strawberry Shortcake Fruit Filling

4 pints of berries, tops cut off, washed and quartered
1/2 cup sugar (more or less to taste if needed)
1/4 cup of pomegranate juice (any fruit juice will work)
1 tsp. almond extract
Cornstarch and water

Combine 2 pints of the berries and sugar in saucepan and stir to coat. Allow the berries to sit without heat for approx 15 minutes until the berries begin to release their juices. Add fruit juice and cook mixture until fruit is bubbly and soft, stirring frequently. Remove from heat and carefully puree fruit mixture with a stick blender. Continue cooking on medium heat.

Mix a few tablespoons of cornstarch with water until dissolved. Add cornstarch to fruit mixture (in small batches) stirring continuously until thickened. Add additional cornstarch mixture as needed depending on how thick you like your sauce. The berry sauce will look clear and shiny (not creamy or opaque) when done. Remove from heat and stir in almond extract.

Allow sauce to cool - add remaining 2 pints of cut and washed berries.

This sauce is so yummy. The addition of the almond really makes is special. I can think of dozens of uses for the sauce alone (without the berries) - in lemonade, on waffles, as an ice cream topping, with splash of vodka on the rocks. I may have to make another batch.



For the Shortcake portion - I use the recipe on the Bisquick box. My only change is that I use cream instead of milk, and maybe a bit more sugar.

The trick is to not overwork the dough while you are mixing it, or forming it into biscuits. It will be sticky and crumbly, and that's OK - they are supposed to look rustic. I also brush the tops with some butter - because everything is better with butter (and bacon, but I couldn't work that into this recipe).

We enjoyed these little beauties with dinner tonight - and have just enough to have another serving tomorrow night - or maybe for breakfast?

Now if only the rain would stop - it would really begin to feel like Summer. Hope you all had a great weekend.