Strawberry Shortcake

This is our first selection from the cookbook of the month for June -- Good Eats: The Early Years.  We decided to make strawberry shortcake after getting 4 pints of strawberries in our CSA box one week.  I've never been disappointed in any recipe I've made of Alton Brown's, so I figured this would be a winner.  It was.  The shortcakes were tender and delicious.  The strawberries were great as well.  The hint of spiciness from the pepper was a nice compliment to the very sweet, perhaps a tad overripe berries.  The pictures aren't the greatest, so I apologize for that, but Zach was on camera duty. 

 

Shortcakes with Macerated Strawberries

From Good Eats: The Early Years, and can also found on FoodNetwork.com (Shortcakes and Strawberries)

Macerated Strawberries

Ingredients:
2 pints medium size strawberries, hulled and sliced
1 (750 milliliter) bottle red wine
1/4 cup honey
1 teaspoon finely chopped lemon zest
1 teaspoon ground black pepper
1/2 cup sugar
 

Directions

• In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. 

Shortcakes

Ingredients:

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes 
Macerated Strawberries (see above)
Whipped cream
 
Directions  

• Heat oven 450 degrees. 
• In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. 
• Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. 
• Bake for 15 minutes or until brown. Cool and eat with berries and/or whipped cream.