The article describes a personal experience at the University of California, Davis, where the author found inspiration in the laboratory's work with strawberry breeds. It emphasizes the importance of utilizing fresh, seasonal strawberries through a classic strawberry shortcake recipe. The author shares tips on biscuit preparation, emphasizing minimal handling to maintain tenderness, and suggests assembling the cake in layers for maximum flavor. The result is described as a heavenly treat that highlights the natural sweetness of strawberries, inviting readers to relish this seasonal delight.
When strawberries are in season, it is incumbent upon us to make the most of those fleeting weeks. A classic strawberry shortcake is a delightful way to enjoy them.
Cut out the biscuits as close together as you can, with as little dough left behind on the cutting board as possible... the more you handle the dough the less tender it becomes.
Make biscuits with some height to them, as you will be cutting them horizontally and then filling them with the strawberries and cream.
I like a double-decker strawberry shortcake, which definitely requires a knife and fork. To assemble: The bottom half of the biscuit goes first.
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