Ever since we left our country home 10 years ago, my oldest daughter has wanted to go berry picking again. She got her chance today when we went to Blooms and Berries Farm near our home in Loveland, Ohio (near Cincinnati). The strawberry fields stretched out in several directions.
My daughter couldn’t wait to get in and start picking….
…and was thrilled with her first ripe beauty.
She picked about three pounds to fill the large bowl we had brought along.
I also stopped at their farm store to pick up a jar of maple syrup to bring home.
While my daughter was busy picking berries, I was sitting in the shade enjoying a nice breeze, but when we got home, my participation began.
Her favorite strawberry dish is Strawberry Shortcake, so I took out about 6 cups of berries to have for supper.
- 6 cups strawberries
- 6 Tblsp. granulated sugar
Wash and drain strawberries.
Remove hulls and cut larger berries in half. Place in a bowl and cover with granulated sugar. Let stand for 20-30 minutes at room temperature.
- 2 cups all-purpose flour
- 1 Tblsp. baking powder
- 1 tsp. salt
- 2 Tblsp. granulated sugar
- 1/3 cup butter, cut in small cubes
- 3/4 cup undiluted evaporated milk
- Whipped Cream or Whipped Topping
Preheat oven to 410 degrees F
In a medium bowl whisk together the flour, baking powder, salt and sugar. With finger tips or a pastry blender, work in the butter until evenly distributed. With a fork, mix in the evaporated milk until dough holds together and forms a ball.
Place dough on lightly floured board and knead for a few seconds. Press dough into a circle about 3/4″ thick. Cut with a 2″ floured cutter to form 10-12 shortcakes. Place shortcakes on an ungreased cookie sheet about an inch apart and bake @ 410 degrees F for 12 minutes. Remove to a rack to cool.
When ready to serve, stir strawberries and spoon over split shortcakes. Top with whipped cream or topping.
Refrigerate any leftover berries.
Especially delicious with these fresh-picked, farm-grown strawberries.
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