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.