Strawberry Shortcake

Dessert

Ingredients

2 cups Flour, self-rising

1 /4 cup Sugar

1 /8 tsp. Salt

1 /2 cup Shortening

3 /4 cup Buttermilk

3 Tbl. Milk

3 Tbl. Sugar

Strawberries for Shortcake

2 pints Strawberries, cleaned

1 cup Sugar

1 Tbsp Lemon juice, fresh

Instructions

Preheat oven to 375 degrees.

Combine all dry ingredients. Add shortening and use a pastry cutter or fork to blend in the shortening. The mixture should look like course breadcrumbs. Knead in the buttermilk; the mixture will be slightly sticky. Adding more flour will result in a dense biscuit. Place dough on a lightly floured surface. Use a floured rolling pin to roll the dough to 1 /2 inch thickness. Cut out biscuits and place on a baking sheet. Brush the tops of the biscuits with the milk and sprinkle with the sugar. Bake 14-16 minutes, or until golden brown. Top shortcakes with strawberries and whipped cream. Yield: 8 servings

Strawberries for Shortcake

Divide the strawberries, puree one half in the blender and refrigerate. Slice the other half of the strawberries and combine with the sugar and lemon juice. Refrigerate for 2 hours. Add the pureed berries to the sliced berries and serve. Yield: 8 servings

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

RobertStJohn.com