So many strawberries, so little time.


Trying to eat SOLE (sustainably, organically, locally, ethically) can be trying for Steve, who feels he hasn’t eaten right if he doesn’t get at least one piece of fruit per day. So when the local stuff is in season, we tend to buy in bulk. Now strawberries have appeared everywhere from the Foxhollow Farm store to the Bardstown Road market. (Rhubarb, the tart celery-like stalk that Steve usually grabs as the first “fruit” of the year never appeared at our markets.) We snatched up gallons at the Norton Commons market this Saturday, most of which made it back to the house despite Steve’s best efforts to eat them. Michelle hulled and froze several batches, looking forward to fruit smoothies when the season passes. But while they’re fresh, she also made a couple of small batches of strawberry preserves, strawberry shortcake and a tasty (if unattractive) strawberry cream dessert.

In between shortcakes and sweet mousse-like desserts, you can find Steve with his hand in the fridge—grabbing more berries while they’re still around.


(adapted from Donald Barickman’s Magnolia’s Uptown/Down South Southern Cuisine) (Serves 4)

  • 7 TB cold, diced unsalted butter
  • 2 c. + 2 TB flour
  • 3 TB sugar
  • 1 TB baking powder
  • 3/4 tsp. salt
  • 3 oz. buttermilk (approx.)
  • 2 TB heavy cream, for tops
  • 2 TB sugar, for tops

Preheat oven to 375 degrees.

Combine dry ingredients. Add diced butter and cut into dry ingredients with a pastry cutter or your fingers until mixture is crumbly. Add buttermilk a little at a time until dough comes together and forms a ball. You may need slightly more than the specified amount, particularly if the weather is dry. Place on a floured work surface (wax paper works well) and pat or roll into a 1″ high circle. Cut with a 2″ or so biscuit cutter.  Place in a baking or pie pan.  Brush tops with cream, then sprinkle with sugar.

Bake in middle of oven for 15-20 minutes. Let cool to room temperature.

  • 2 pints strawberries, washed, stemmed and sliced
  • 1/4 c. or so of sugar

Toss berries with sugar, and let sit at room temperature until berries give up their juices.

  • 2 c. heavy cream (or some combination of heavy cream and crème fraîche)
  • 3 TB. confectioners sugar
  • 1/2 tsp. vanilla extract

Whip cream. Add sugar and vanilla. Continue whipping until peaks form.

Split biscuits. Spoon strawberries and syrup over bottom halves. Add whipped cream. Replace tops.



  1. sherwoodisland

    Oh, yum. Strawberry shortcake. The fields where we go pick our own strawberries should be ready in early to mid-June. We pick way too many; it’s a tradition. Luckily, our neighbors like ’em, too.

  2. Pingback: The solution: Strawberry Ice Cream | Gourmandistan

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