Here is the recipe I used. it has some variations from the one in the book.
For the Shortcakes:
- 2 cups organic whole-wheat pastry flour
- 1/4 cup of fair-trade, organic sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic unsalted butter, chilled and cut into small chunks
- 1/2 cup organic buttermik or keifer
- 1/2 cup organic heavy cream, plus more for brushing
- lemon zest from one organic lemon (about 2 teaspoons)
- Organic raw sugar for sprinkling
In a food processor, pulse the flour, sugar, salt and baking powder
Add the butter a few cubes at a time, pulsing between additions. Continue to pulse if necessary until the mixture looks like coarse meal. Put it in a large bowl and set it aside.
In a medium bowl mix the buttermilk, cream, and lemon zest. Add the liquid to the dry ingredients and stir with a fork just until a dough forms.
Turn the dough out to a floured surface and gently knead it until it comes together. Using a rolling pin or your hand, make a 3/4 inch level disk. Let the dough chill in the fridge for at least 20 minutes.
Heat the oven to 400 degrees.
For the Strawberries:
- 3 pints fresh or organic strawberries, hulled and quartered.
- 2 tablespoons thinly sliced fresh mint.
- a scant 1/4 cup of sugar
- 1 teaspoon of fresh squeezed lemon juice.
Let the strawberries it in the fridge.
Remove the dough from the fridge. Using a glass or a cookie cutter, cut circles/squares/hearts that are about 2-inches in diameter. Place them on a cookie sheet that has been lined with parchment paper. Brush each with cream and sprinkle with sugar. Bake about 15-18 minutes, until they are pale brown.
Whip more cream. When the shortcakes come out of the oven, put them on a rack to cool. When ready to eat cut each in half horizontally and put a layer of cream then a layer of the strawberry mixture, then more cream (if you want to) Put the top on, add more cream or strawberries as you desire.
Enjoy.
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