Cream of the crop: Summer strawberry recipes

Brown sugar strawberry shortcakes

Ingredients

• 2 1⁄4 cups all-purpose flour
• 4 tsp baking powder
• 1⁄2 tsp salt
• 5 tbsp brown sugar, divided
• 1⁄4 cup unsalted butter, cold
• 3⁄4 cup milk
• 2 tbsp water
• 1 pint fresh strawberries, washed, hulled and quartered
• 1 cup crème fraîche
• Icing sugar for dusting

Preparation
Preheat oven to 450˚F. In a large bowl, mix together flour, baking powder, salt and 3 tbsp brown sugar. Using just your fingertips, work the cold butter into the dry ingredients, combining until the mixture is crumbly. Set aside.

In a saucepan, gently warm milk and water over low heat just until combined. Remove pan from heat.

Make a well in the centre of dry ingredients and pour in the warm liquid. With a fork, mix lightly, just until the dough comes together.

On a floured surface, gently knead the dough for about 30 seconds. Roll out to a 1-inch thickness and stamp out the shortcakes with a 3-inch round cutter. Place rounds two inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes in preheated oven.

Meanwhile, very gently toss together the prepared strawberries and the remaining 2 tbsp brown sugar.

Pull apart a warm shortcake. Place the bottom on a plate. Spoon over some of the strawberries and their juice and add a dollop of crème fraîche. Replace the top and dust with icing sugar.

Makes 6