Sunday, May 24 is the Feast of St. Hermes. “In the sanctuary of Promakhos (the Champion) is kept all that is left of the wild strawberry-tree under which they believe that Hermes was nourished.” –Pausanias 9.22.1-2
In his honor, let’s enjoy this delicious Strawberry Shortcake!
Ingredients
- 1 quart (4 cups) strawberries, sliced
- ½ cup whipping cream
- 2 1⁄4 cups all-purpose flour
- 1 tbs baking powder
- 1⁄2 tsp salt
- 8 tbs cold unsalted butter, cut up
- 1⁄2 cup granulated sugar
- 2⁄3 cup milk
In large bowl, mix strawberries and ¼ cup sugar; set aside.
Preheat oven to 425°F.
Put flour, baking powder and salt into a large bowl and stir well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like small crumbs.
Add ¼ cup sugar; toss to mix.
Add milk, and stir until dough forms.
Form dough into a ball and turn smooth side up.
Pat or roll out until dough is about ¼ inch tall.
Cut dough into portions with a biscuit cutter (or a tumbler, if you don’t have a biscuit cutter).
Place shortbread on an ungreased cookie sheet slightly apart.
Bake about 12 minutes or until golden brown on the top.
While the shortcakes are baking, beat whipping cream with electric mixer on high speed until soft peaks form. Add a little sugar to taste.
Split warm shortcakes; fill and top with strawberries and whipped cream.
Author’s recipe, adapted from Biscuits and Scones by Elizabeth Alston.
