Return to Content

Summer Strawberry Shortcake

Summer Strawberry Shortcake
0 votes, 0.00 avg. rating (0% score)

The beginning of summer in New England is embraced and celebrated in a way that only those who have endured a long New England winter can appreciate. Especially this past winter, with its record-setting snowfall that continued into early spring.

One way to know that summer has truly arrived (because as New Englanders, we don’t believe it until we see it) is when you are suddenly surrounded by strawberries. A trip to the supermarket or farmers market will leave you dazzled by the tables piled high with pints and quarts of the sweet, red fruit.

Farmers Market Strawberries

Farmers Market Strawberries

I am powerless to resist such a display.

So what does a New Englander do with a quart of perfect, in-season strawberries? For me there is only one correct answer – make strawberry shortcake!

In my hometown of Westford, MA strawberry season is marked with the annual Strawberries & Art Festival on the town common. After browsing dozens of local craft  booths, you join your fellow festival-goers in line to be handed your dinner-plate sized portion of traditional shortcake, topped with fresh sweetened strawberries and whipped cream.

Similar strawberry celebrations take place all over the region, and are a great way to get out and visit with your fellow neighbors in the (fingers crossed) sunshine, while enjoying a true seasonal treat.  This year, armed with my own fresh berries, I set about making my first ever batch of homemade shortcakes. There could be nothing but the best for these premium berries!

Shortcake is a sweet biscuit and the process is similar to making scones, with baking powder on leavening duty. The butter helps produce a tender, flaky shortcake nothing like the ones you buy at the grocery store or make from a mix.

Freshly Baked Shortcakes

Freshly Baked Shortcakes

The next part is easy. Hull and slice your strawberries and place them in a bowl with some sugar to bring out their juices. Mash a few up if you like your strawberries saucy.

Once the shortcakes have cooled, ladle on the strawberries and whipped cream and dig in, preferably on your front porch (like I did) with a tall, cold glass of lemonade.

 Summer Strawberry Shortcake

Photo/Art by Aimee Seavey
Summer Strawberry Shortcake

Summer has arrived!

View and print the original recipe for Strawberry Shortcake.

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111