🍓It is strawberry season!

The past few weeks have been peak strawberry season when the sweet intensity of these beloved berries come to life! If you've had the chance to visit Froberg Farms or any of the neighboring farms to pick these gems, we recommend you should! Whether they are fresh-picked berries or from your favorite market, our tried-and-true strawberry shortcake is a crowd pleaser. We hope you make it for this bounty of the season. 

Strawberry Shortcake

Makes 6 servings

Ingredients

Strawberries
1 cup sugar, divided
¼ cup Grand Marnier or Island Rum (optional)

Shortcakes
1¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable shortening
2 eggs
2 tablespoons milk

Vanilla sweetened cream
1 cup heavy whipping cream
2 tablespoons sugar
¼ teaspoon vanilla extract

To assemble


1 tablespoon powdered sugar
6 mint sprigs

For the berries
In a blender or food processor, purée 1 cup strawberries and ½ cup sugar with optional spirits. Depending on size, halve or quarter remaining strawberries.

For shortcakes
Combine flour, remaining ½ cup sugar, baking powder and salt in a large bowl. Cut in shortening until mixture is crumbling.

Mix eggs and milk in a small bowl; add to flour mixture and stir with a wooden spoon until smooth. Spoon out six equal portions of dough onto an ungreased sheet pan.

Bake at 375 degrees for 10-15 minutes or until lightly browned and done; test with a toothpick. Reserve, keeping warm.

For cream
Place cream, 2 tablespoons of sugar and vanilla extract in a medium bowl and beat with an electric mixer at medium speed or by hand until soft peaks form, being careful not to overmix. Reserve in the refrigerator until ready to use.

To assemble
Slice shortcakes in half; place bottom half on each plate and top with strawberries and sauce. Garnish with a dollop of whipped cream. Place top half of shortcake over whipped cream; sift powdered sugar over top and garnish with a sprig of fresh mint. Serve immediately.