Au Naturale Eye Essentials Kit

4th of July Dessert

I've posted this before, but it's something I make all summer long and every 4th of July weekend. I also toss some blueberries on top for the red, white, and blue:

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.

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.