Sweet Strawberry Season

It’s strawberry season!! And when it is strawberry season 

we all go crazy, maybe even a little overboard with strawberries. 

But who can blame us? That sweet taste of freshly picked,

 plump juicy red strawberries melting in your mouth is something 

we crave during the winter here in Maine. We throw fresh 

strawberries on pancakes, waffles, and sundaes.

 We mix strawberries and rhubarb together for pies and crisps.

                          Strawberry Rhubarb Pie                                

  Strawberry Rhubarb Pie

Then we mix it up again and combine strawberries and 

raspberries for strawberry raspberry pie and crisps. Of course

 we can’t forget our traditional open face strawberry pie. 

But most importantly this week we celebrate America’s 

independence with sweet summertime strawberry shortcake! 

Strawberry Shortcake

Assembled with our made from scratch biscuits and 

locally grown Tate’s strawberries, there is nothing better 

then strawberry shortcake on the Fourth of July!

Biscuits

2 cups of all-purpose flour

1 tbsp. Baking Powder

½ tsp. Baking soda

½ tsp. Salt

1 tbsp. Sugar

1/3 cup Shortening

¾ cup Milk

Preheat oven to 405°F.

Mix the flour, baking powder, baking soda, sugar, and salt. 
Cut in the shortening until you have coarse crumbs. 

Add almost all the milk all at once and mix 
very gently until the flour is moistened.

Use enough to make a soft, puffy dough 

easy to fold out. Too much milk makes 
the dough sticky. Not enough makes 
biscuits dry. 

Turn out dough on a lightly floured board 
(trying not to handle too much). Roll out to an even ½
 inch thickness. Using a 2-inch cutter or a glass. 
Place biscuits close together for soft sides, 
an inch apart for crusty sides.

Bake until golden brown or inside temperature is 195°F

Strawberry Mixture

Quarter the strawberries and add 3 tbsp. of 
sugar and refrigerate to let the juices develop.  
 Usually ½ hour will do the trick!

The rest of strawberry shortcake recipe is now in your 
hands. Who are we to tell you how much strawberries, 
juice, and whipped cream you should top your biscuit with?