The Strawberry Moon begins its cycle with a New Moon on May 22 and lasts until June 20. The Full Moon will rise on June 5. This moon is named after the sweetness of strawberries, and honors our gratitude for the abundance of such a glorious fruit.
In honor of strawberry season and the Strawberry Moon, Ms. Heidi shared her favorite shortcake recipie with her students. We thought the rest of the WSNO Community might enjoy it as well!
Ms. Heidi’s Very Favorite Strawberry Shortcake Recipe
3-4 cups sliced strawberries (sprinkling a little sugar on them will help bring out the juice)
2-3 cups of whipping cream
Butter for shortcake
For one large shortcake:
Sift together 2 cups flour, 2 tablespoons sugar, 3 teaspoons baking powder, and ½ teaspoon salt.
Cut in ½ cup butter till mixture looks like coarse crumbs.
Mix together 2/3 cup milk and 1 egg. Add all at once to crumb mixture. Stir just enough to moisten.
Spread dough in greased 8 inch round pan.
Bake 350 for 15-18 minutes.
Remove from pan and let cool for 5 minutes.
Split in two layers, lifting top off carefully.
Butter bottom layer.
Spoon berries and cream on bottom, cover with top layer.
Add more berries and cream.
Enjoy warm!
For little shortcakes:
Prepare dough for large shortcake except reduce milk to ½ cup.
Knead gently on floured surface for a few moments.
Pat or roll out to ½ inch thickness.
Cut six biscuits with a 2 ½ inch cutter or a glass jar.
Bake on an ungreased baking sheet at 450 degrees for 8-10 minutes.
Split each shortcake.
Butter bottom layers.
Fill and top with whipped cream and berries.
Enjoy warm!