Strawberry Shortcake with Sweet Cream Biscuits and Strawberry Frozen Yogurt

I got home from a business trip yesterday with strawberries on my mind.  We've had odd weather this spring, and a local berry farm said it was important to pick berries now while we can.  So I took their good advice and stopped there to pick some on my way home from the airport.

I was looking for a recipe like Zingerman's Sweet Cream Biscuits but found an easier recipe on The Kitchn that required just one bowl.   I was tired after all that travel after all, plus I liked that it was a bit lighter with just heavy cream for all the fat.   And I could save some for whipped cream on top.


Cream Biscuits

Makes 8 biscuits

2 cups all-purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)


Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.  In a medium bowl, whisk together dry ingredients until combined. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together. Form the dough: Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan. Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

I still had some berries left, so I tried David Leibovitz's strawberry yogurt.  He's right, this isn't frozen yogurt you can get at the mall.   I can't wait to check out his book The Perfect Scoop.  I made some changes to make it easier and quicker.  

Strawberry Frozen Yogurt
makes 1 quart

1 pound strawberries, rinsed and hulled
2/3 cup  sugar
 2 teaspoons vodka
1 cup plain 2 % milk Greek style yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 3o minutes, stirring every so often. Transfer the strawberries and their juice to a blender r. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds. Freeze in your ice cream maker according to the manufacturer’s instructions.

I love strawberry season!