Au Naturale Eye Essentials Kit

Monday's Food: Strawberry Shortcake with Lemon Cream

Nicholas and I are the only 2 people in the house who love strawberries. We could eat them all day. In fact, Nick and I already had them at breakfast in our yogurt and for a late morning snack. For dessert this evening at dinner, we'll have this strawberry shortcake.

On Thursday we went to Gro Moore Farms for berry picking. Please note that this is not the same location as their main store on East Henrietta Road. The berry picking is on Route 251 in Rush. Since the sky opened up with heavy rain, thunder and lightning, we managed one lonely quart! Did I mention it was about 70 miles round trip?

For this recipe, I am using 1 quart of super sweet home grown berries.

Let's make the bicsuits first. These are delicious, flaky biscuits.


2 cups of sifted all purpose flour
2 t. baking powder
4 T. unsalted butter
1/2 t. salt
2/3 c. milk

Sift the flour, baking powder and salt together. Cut in the butter. Add milk. Knead with your hands and place on floured surcae. Roll 1/2" thick. Cut with a cookie or biscuit cutter. I use a 2" manual nut chopper which I actually use as a cookie cutter.

Bake at 450 degrees (oven should be pre-heated) for 10 minutes. Your oven may vary, so take out when they are a golden brown on top. Let cool and then slice in half.


I used just under a quart of berries. You may cut in pieces (my Mom prefers larger berry pieces in hers) or do what I do and puree. I needed no sugar in my berries because they are sweet on their own. If you like an extra sweet dessert, add in 1/2 t. to 1 t. sugar.

I also add in about 1/4 t. grated lemon zest.

Stir together.

Whipped Lemon Cream

1/2 pint heavy whipping cream
1/2 t. lemon extract
1/2 t. sugar

In a cold bowl with cold beaters, beat the whipping cream. Slowly add in the extract and sugar. Keep beating until the cream is the desired consistency. I don't like it too creamy, but I stop before stiff peaks have formed.

Assemble your shortcake!

Put the berries onto bottom portion of biscuit. Top with a bit of cream. Add the top biscuit. Add more whipped cream and garnish with a berry top or mint sprig.


A Variation Using Raspberries

Soon will be raspberry season, and each summer I make a raspberry shortcake with almond cream. Make just like the strawberry shortcake (minus the lemon zest). For the whipped cream, add almond extract instead of lemon extract. When assembling, I garnish with slivered almonds.