“Happiness, I have grasped, is a destination, like strawberry fields. Once you find the way in, there you are, and you’ll never feel low again.” — Rachel Simon
Even though Fall starts tomorrow, I couldn’t help but sneak in a final summer recipe. This is the recipe we’ve made multiple times this summer, and I want it ready and on-hand for next year. Our family has always enjoyed the tradition of picking fresh fruit from local farms. When we lived in Pennsylvania we would visit Linvilla Orchards every year for picking fresh fruit. Blueberry picking was always on our list of things to do there in August, and I have so many memories of going with my mom, my sister and even with my husband’s family.
When we moved to Michigan we quickly learned we were within driving distance to many wonderful farms where we could continue our fruit-picking traditions! Two years ago my mom discovered a wonderful blueberry farm, Hazens. They have large fields of fresh blueberries to pick from and they also bake fresh blueberry muffins on-site and have the best blueberry ice cream I’ve ever tasted.
We went strawberry picking last year at Blake’s Orchards and this year, we tried another local farm Rowe’s Produce Farm.
It should be so surprise that once we get home and the berries are rinsed off, my favorite thing to do is bake. Pie is always a good option, but the classic for us is making shortcakes. Specifically, Pennsylvania Dutch Shortcakes. Theses shortcakes are more cake-like than biscuit, they are fluffy and pair perfectly with whipped cream and berries.
- Yield: 9 Shortcake Biscuits
Pennsylvania Dutch Berry Shortcakes
Adapted from my best friend, Kristin Light!
Ingredients
- Granulated Sugar - 1 cup
- Shortening - 1/2 cup
- Eggs - 2
- 2% Milk - 1/2 cup
- Vanilla Extract - 1 teaspoon
- All-Purpose Flour - 1 & 1/2 cups
- Baking Powder - 1 & 1/2 teaspoons
- Sparkling Sugar (optional) - 2 tablespoons
- Fresh Blueberries or Strawberries - 1 cup
- Whipped Cream - 1 cup
Instructions
- Preheat oven to 350.
- Mix the sugar, shortening, eggs, milk & vanilla in a large bowl until combined. Add in the flour and baking powder, and stir to combine so no dry specks of flour remain.
- Sprinkle the sparkling sugar on top, if using.
- Pour batter into a 9x9 inch square baking pain and bake 30-35 minutes until wood skewer inserted into the center comes out clean. The shortcakes should be lightly golden on the top.
- Cut into 9 squares and serve with whipped cream and fresh berries.
