Updated: Mar 28, 2019
Easter is the first big dinner get together of the new year. I can remember growing up that we always looked forward to Easter cause it was the sign of great things to come, from a new dress outfit, to family and friends getting together to have a great dinner and celebrate what the real meaning of Easter is. Plus the Easter bunny would bring a basket full of candy, eggs and goodies. It was really a brand new start for the rest of the year. I can still smell the ham baking, green beans cooking, chicken-n-dumplings simmering, that distinct smell of yeast rolls raising, the peeling of tators to peel and mash, and can't forget those buttery sweet tators. But the favorite part of the Easter dinner for all was the fresh strawberry short cakes made with good southern biscuits and a touch of whipped cream. I don't want y'all to be "Sad as a rooster with out a hen house", so I give you my version of "It's A Pan Full Spring Short Cakes." Enjoy and make your Easter or spring dinners a joyous one.
It’s A Pan Full Spring Short Cakes
Jason Smith, FNS
1-Honey Biscuit Recipe
1 ½-pints Strawberries, washed, capped and diced (save 3-4 whole strawberries for garnish)
Zest from 1 lemon
¾-cup White Sugar
2-tsp Balsamic Vinegar
2-cups Heavy Whipping Cream
1-cup Powder Sugar
· Prepare Honey Biscuits as directed, let them cool completely.
· In a medium size bowl place the strawberries, sugar, honey and balsamic vinegar, stir to coat, let stand for 30 mins. This will make the juice you need.
· In a mixing bowl place the cream and powder sugar, whip till stiff peaks.
· Cut biscuits in half cross wise.
· Place bottom halves in a 9x13 serving dish with deep sides.
· Spread half the whipped cream over biscuits.
· Pour the strawberries over cream layer, spread out to make an even coat.
· Place the top halves of the biscuits on top of berries.
· Put the rest of the cream in a re-sealable bag, cut of one of the bottom corners.
· Decorate the top in the fashion you like.
· Place the strawberries you reserved for garnish on top.
Tip: Make sure to let the strawberries set long enough or you want have enough juice and the sugar will be grainy as well.
You can do this with peaches, mixed berries, plums, figs, or even cooked rhubarb.
Jason Smith, FNS southerncountrybling.com
3-cups All Purpose Flour
1-TBSP Baking Powder
½-tsp Baking Soda
½-tsp Vanilla Bean Paste or Vanilla Powder
1-cup Whole Milk
¾-cup Butter, frozen, grated
¼-cup Butter Milk, for topping
3-TBSP Lt Brown Sugar, for topping
· Preheat oven to 400. Line a baking sheet with parchment paper set aside.
· In mixing bowl put the flour, baking powder, soda and salt stir to combine.
· In a small bowl mix the milk, honey and vanilla.
· Place the froze butter in flour and toss with a very light hand, until looks like crumbly cornmeal.
· Put in fridge for 15 mins. ( this firms butter back up)
· Remove form fridge, make a well in middle of flour and pour the milk mix in, again with a light hand, mix just until combined.
· Flour surface and turn dough out, pat into ¾ inch thick round or square.
· Dip your biscuit cutter in flour and cut rounds.
· Place on prepared baking sheet.
· When you have all on baking sheet, brush the tops with buttermilk.
· Sprinkle with brown sugar.
· Bake for 12-14 mins, or until golden brown.
Serve with butter, whipped sweet cream, berries.
Tip: When working with dough you have to have a very light hand or they will be tougher than shoe leather. The buttermilk on tops makes them brown and shine.