For me this is the best of both worlds: The wonderful taste of cooked strawberries from a two crust strawberry pie and the homey bicuit taste of strawberry shortcake. Serve with ice cream, fresh whipped cream, or my favorite: pour on fresh local plain heavy cream.You could certainly substitue whatever fruit is is season: for blueberries, peaches, pears, and apples, I'd add cinnamon.
Preheat oven to 350 Butter a 9 inch square baking pan.
Combine: 1 cup all purpose flour, 1 cup whole wheat flour, 2 ½ t baking powder, and ½ t salt
Cut in with pastry blender or fork: 1 stick cold butter until the bits of butter are the size of peas.
Mix in 2 Tbsp brown sugar.
In a small bowl ,beat 1 egg and 2/3 cup milk.
Add egg mixture to the flour mixture all at once. Combine and mix gently until the dough comes together. Do not over mix. Set aside while you assemble filling.
Combine 5 cups of hulled and roughly sliced strawberries with ½ cup of sugar, 2 Tbsp all purpose flour, and a pinch of salt.
Pour into baking pan.
Flour your hands. Spoon a small bicuit sized portion of the dough into your hands. Pat it into a rough biscit shape and pace on top of strawberries in pan. Overlap the next biscuit shape onto 1/3 of the previous one. Continue to achieve a cobblestone look (should be rustic).
Bake at 350 for 45 minutes (until fruit is bubbling) Let cool for 10-20 minutes. Serve warm or room temperature.
Snell Family Farm - Buxton, Maine - 207.929.6166