Strawberries and Summer Time

Summer is in full swing with long nights, backyard BBQ’s and Brunches that can last all day. It is sweet California Strawberry season and if you are looking for a way for you, your friends and family to cool your taste buds off take a look at this delicious recipe. What says Summer more than sweet, tart and delicious strawberries? Added to the layers of flavor with this shortbread recipe, it is a perfect way to start your morning with breakfast or end your evening as a dessert.

Ingredients

Shortcakes:

1 1/2 cups all-purpose flour, plus more for dusting

3 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon fine salt

3 tablespoons cold salted butter, cut into small pieces

1 tablespoon grated lemon zest

1 large egg, slightly beaten

1/2 cup plus 1 tablespoon low-fat buttermilk

1 tablespoon sliced almond

Filling:

4 cups strawberries, hulled and sliced

2 to 3 tablespoons granulated sugar (depending on the ripeness of the berries)

2 teaspoons grated orange zest plus 1 tablespoon orange juice

1 cup 0 percent or 2 percent fat Greek yogurt, for serving 

Confectioners' sugar, for dusting, optional

Directions

1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. 
2. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
3. Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Split the shortcakes. Plave the bottom halves of the shortcakes on the plates and top evenly with strawberry mixture and yogurt. Cover with the shortcake tps. Dust with confectioners’ sugar is using.

We recommend either a Sauterne or a Sparkling Rosé. 

Well, what is a Sauterne? This wine is made from thin-skinned grape of Sèmillion and blended with Sauvignon Blanc to add bright acidity. It can only be produced in a specific area of France in Bordeaux where the weather conditions are perfect for growing these two grape varietals. Sauterne is aged in oak and can be aged for decades after it is purchased or can be enjoyed immediately. Sauterne can only be harvested by hand. This wine has layers of flavors, and has a beautiful golden color. Typically with notes of honeyed apricot, white peach, dried citrus fruit, mango, ginger and tropical fruit notes. These delicate sweet notes from the wine would go perfectly with the aromatics of the sweet strawberries and shortcake.

Another option for your pairing would be a Brut Sparkling Rosé. If you are looking to mirror the strawberry flavor and have a little effervescent this would be a delightful pairing. Do you ever wonder how the Rosé receives its beautiful pink hue? This is determined by the time the dark skinned grape has contact with the juice. Usually Sparkling wines have a blend of Chardonnay or Pinot Meunier as well as Pinot Noir however, sparkling wines can be made with almost any grape varietal.  The harmony between the two flavor profiles of strawberries would be a perfect way to end the evening with this delicious dessert. 

**This recipe is adapted from Light Strawberry Shortcake from Food Network.