Seeing as this was the first week for fresh, local strawberries, I just had to make some strawberry shortcake. Yesterday we enjoyed the first quart of strawberries on my husband's chocolate birthday cake. Even though we still had leftovers of that, I had a craving for whipped cream and biscuits, loaded with strawberries. Now the beauty of this recipe is it included using up some of that Rhubarb Compote I wrote about a few days ago. I had a batch sitting in the fridge, and it was a yummy, sweet addition to the shortcake.
It seems I've got strawberry fever. Not only am I eating lots of strawberries, I'm planting them too! I bought some strawberry plants the other day at Avery's Farm Market on my way home from the city. So of course, then I needed somewhere to plant them. That was when I decided a perennial vegetable garden would be perfect for planting not only these healthy strawberry plants, but the asparagus seeds I've been meaning to plant, and some rhubarb too. Thanks to Scott's hard work today, we now have a new raised bed that's waiting for a soil delivery. I can't wait!
STRAWBERRY SHORTCAKE with Rhubarb Compote
1 batch organic whole wheat biscuits http://prasada-eatingisdivine.blogspot.com/2009/09/best-biscuits-ever.html (you may want to add some more sweetener to this recipe)
1 batch rhubarb compote http://prasada-eatingisdivine.blogspot.com/2010/05/rhubarb-compote.html
1 quart local unsprayed or organic strawberries, hulled and sliced
1/4 cup local maple syrup
1 carton organic whipping cream
Method: Slice a biscuit in half with a serrated knife. Drizzle the sliced strawberries with most of the maple syrup and let sit for 15 minutes. Make the whipped cream by adding a drizzle of maple syrup to the bowl before you use an electric mixer to whip the cream for about 5 minutes. Slather each side of the biscuit with some rhubarb compote, top the bottom half with whipped cream, followed by some strawberries and syrup. Top with the other half of the biscuit.
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