Top this shortbread with strawberries and cream, mmmmmmmm.

1/2 cup sugar
4 cups Nash’s soft white wheat flour
10 tablespoons butter
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons baking soda
1 3/4 cups buttermilk
Strawberries and whipped cream to top

Mix all dry ingredients. Cut butter into dry ingredients until crumbly, about pea size. Add the buttermilk gently. Don’t overmix.

Form dough into large disc on floured board about 1 inch thick. Cut out with a round cutter (2” diameter) and bake at 375 for about 10-12 minutes. Let cool.

Top with crushed strawberries and top with a dollop of sweetened whipped cream.

Freshly picked strawberries harmonize with several other fruits in this refreshing summertime treat.

3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 cups Nash’s soft white wheat flour
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
2 Mandarin or Mineola oranges, separated into sections
2 kiwifruit, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

Dough for Crust
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

Filling
In a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, orange sections and kiwi over filling.

Glaze
In a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

If you’re planning a party during strawberry season, strawberry shortcake should definitely be on your menu!

This shortcake recipe was a big hit at our annual Farm Share member social in the strawberry patch! The shortcake is made entirely with Nash’s flour and is nutty and delicious. It makes enough shortcake for about 50 people. We thank one of the farm’s best bakers, Margie Diffner, for this recipe.

Variation: You could also reduce the sugar and add a few savory ingredients like thyme and cheese for a hearty breakfast biscuit!

10 1/2 c Nash’s hard red wheat flour or soft white wheat flour, sifted
2 1/4 cups organic cane sugar
1/2 cup plus 1 tablespoon baking powder
4 teaspoons salt
1 cup cold butter unsalted
4 1/2 cups half-and-half

In a large bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in half-and-half until just moistened.

Drop by scant 1/4 cupfuls 2 inches apart onto ungreased baking sheets. Bake at about 400° for 15 minutes or until golden brown. Cool on wire racks.

Here’s an easy way to throw a tasty dessert together without a lot of fuss — and celebrate strawberry season at the same time!

1 ½ cups rhubarb, sliced into ½” pieces
2 ½ cups strawberries, washed and sliced
½ tsp. salt
¾ cup flour
1.2 cups rolled oats
1 cup sugar
1/3 cup chopped nuts (optional)
1/3 cup butter or margarine
1 tsp. cinnamon

Place rhubarb and strawberries in the bottom of an 8×8” baking pan. Sprinkle with salt. Mix together dry ingredients, cutting in butter until it becomes crumb-like. Cover the fruit with topping and bake at 375 degrees for 55 minutes, until bubbly and golden.

We thank Betsy Wharton for this recipe.