|Pierre LOVES Strawberries!|
This week is beautiful strawberries! It took me only about 20 minutes to pick this huge basket full and begin to indulge in springs finest fruit! This year we are making conserve (a concentrated jam without added pectin) strawberry shortcake, Verrine with lemon balm and bowl upon bowl or sliced strawberries with raw sugar!
|A dirty but fulfilling job!|
3/4 cup + 2 Tablespoons self rising flour (you can make your own easily; 1 cup all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt)
3 Tablespoons all purpose flour
1 stick butter
2 Tablespoons raw sugar or demerara sugar
Mix flours together and cut in the butter until mixture resembles crumbs. Mix in the sugar until dough just comes together. Using your hands, form into a log, wrap with plastic and refrigerate about an hour.
Cut dough into 6 chunks and roll out each one into a thin circle about 4 inch round. Place on parchment lined baking sheet. Bake at 350 degrees until lightly golden and just firm. Remove from parchment immediately and place directly onto serving plates with a large spatula.
Instead of whipped cream, I beat together a carton of mascarpone cheese with a couple tablespoons powdered sugar and a 1/2 teaspoons fresh lemon zest. Beat until smooth and spread evenly onto shortbread or drop a nice dollop along side your fresh strawberries.