strawberry shortcake.

Well, someone in my house is feeling better! The magic of medicine can lift a 14 year old from the depths of despair, sick with strep only to be inspired by a photo of strawberry shortcake on the back of a box of bisquick.

The appetite has returned.

Though I pleaded with her to use Alice Waters Cream Biscuit recipe from the Art of Simple Food (my favorite) she refused. She was completely and utterly swayed by the power of advertising. So it is, that she stands in the kitchen cutting up strawberries and humming quietly to herself. 

Tomorrow is another day and I can fight the cream biscuit battle then.

For a more grown up version of a shortcake biscuit, see Alice Waters recipie below.


Preheat the oven to 400 degrees

Stir together in a large bowl.


1 1/4 cups all purpose flour

1/4 teaspoon of salt

4 teaspoon sugar

2 teaspoons baking powder



6 tablespoons (3/4 stick) cold butter

cut into small pieces


Cut the butter into the flour with your fingers or a small pastry blender until they are the size of small peas. Measure:

3/4 cup heavy cream

Remove 1 tablespoon and set aside. Lightly stir in the remainder of the cream with fork until the mixture just comes together. Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut into eight 1 1/2 inch circles or squares. Rerolll the scraps if necessary.

Place the biscuits on a baking sheet lined with parchement paper and lightly brush the tops with the reserved tablespoon of cream. Bake for 17 minutes or until cooked through and golden.