Happy 4th of July! I hope you are celebrating with a BBQ of some sort and time with family and friends.
I have a classic summer dessert for you with a twist. Once you try these Strawberry Rosemary Shortcakes, there’s no going back. The herby, woodsy flavor of rosemary pairs so well with sweet ripe berries.
Strawberry Rosemary Shortcake
2 cups flour
2 tsp. finely chopped fresh rosemary
1 tbsp. baking powder
1/2 tsp. cream of tartar
1/4 cup sugar
1/4 tsp. salt
1/2 cup butter
2/3 cup milk
Mix flour, rosemary, baking powder, cream of tartar, sugar and salt together. Using a pastry knife, cut the COLD butter into the flour until it looks like course meal.
In a small bowl, whisk together the milk and jam. Add the milk mixture and just barely combine the ingredients by tossing it gently with a fork. The less you handle the dough the more tender it will be.
Roll out to 1/2 inch and cut circles. Bake at 400 F for about 12-15 minutes. Cool on a wire rack. Slice the shortcakes in half and fill with a generous amount of sliced strawberries (I like mine with a little sugar) and fresh
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