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Rosemary Strawberry Shortcake

This is what summer is supposed to taste like.  Really a wasn’t sure if there was a better summer dessert then classic strawberry shortcake.  The rosemary in this shortcake is so earthy and bright and gives a great twist to this classic.  I’ve served this a couple times now.  I haven’t told my guests what secret ingredient was in it, and they have been pleasantly surprised by this flavor combo.  Rosemary can often be thought of as a savory herb only, but it is terrific with strawberries.  

Rosemary Strawberry Shortcake
2 cups flour
1/4 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
2 tbsp. fresh rosemary (finely chopped)

1/4 cup cold butter
3/4 cup sour cream
1/4 strawberry jam
1/4 cup milk

Mix together the dry ingredients in a large bowl.  Cut in the cold butter using a pastry blender (till it resembles course meal).  In smaller bowl, whisk together the sour cream, milk and jam.  Pour the sour cream mixture into the flour/butter mixture and gently toss with a fork until the dough just comes together.  Pat the dough into a round about 8 inches across on a well floured surface.  Then using a floured knife cut it into 6 or 8 wedges.  Or cut out circles with a biscuit cutter.  Place on parchment lined baking sheets.  Dust with sugar on the tops.   Bake at 400 F for about 15 mins or until they are golden brown and firm.

Cool, then slice in half.  Fill with sugared strawberries and whipped cream and top with more whipped cream, strawberries and a sprig of fresh rosemary.

I will be making this again very soon.

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