Strawberry Shortcake

6000 and counting! You can now tell all of your friends to find us at http://www.michelinandmom.com – this links you directly to our blog. Don’t forget you can challenge A Michelin and A Mom to create a dish using your favorite ingredients – the catch is you have to join us in the challenge!

For dessert tonight, feature fresh summer strawberries with a simple but delicious shortcake covered in whip cream (find the recipe below). Guaranteed you have everything you need for the biscuits in your cupboard; pick up the berries and whip cream on your way home. We over baked ours just a tad watching the Stanley Cup Game earlier this week.

For Father’s Day we are cooking up Halibut! Fish & Chips & beer for Dad this weekend. Swap out the potatoes for yams and serve it all with crunchy coleslaw. We’ll post the recipes Monday!

Strawberry Shortcake
2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
6 tablespoons butter
1/2 cup + 2 tbsp cream
1 egg yolk
Pre heat oven to 375 degrees. Line a baking sheet with parchment paper. Combine sugar, flour and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. TIP: cold butter and a cheese grater work like magic for this step.
Whisk egg and cream in a separate bowl. Slowly add the liquid to the dry ingredients. Be careful not to over mix as this will toughen up the dough….you want light, airy. Roll out to about 1″ thickness and cut into rounds (we managed about 6 pieces). Bake for 25 mins. Cool for about 15 minutes before serving.
Wash and slice one pint of strawberries, sprinkle with sugar (and a squeeze of lemon if you wish). Whip the cream, adding a splash of vanilla and 1 tsp of sugar near the end. We prefer our whip cream to be slightly under whipped into soft light peaks.

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