Two Beloved Old-Fashioned Sweet Treats!




I believe the most important component of the classic Strawberry Shortcake are the biscuits. I prefer a buttery, flaky biscuit; definitely not spongey or cake-like. Fresh, vine-ripened strawberries also make a huge difference. The strawberries this time of year in Ireland are plentiful, plump, ripe and juicy. Freshly whipped cream tops the Shortcake. So simple and delicious. I made the shortcake biscuits a few weeks ago and froze them so putting the Strawberry Shortcake together last night was very easy.


3 cups all-purpose flour

4 tsp. baking power

1 tsp. baking soda

1/3 cup white sugar

1 1/2 tsp. salt

3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces*

1 cup buttermilk

2 Tbsp. heavy cream,

1/4 cup turbinado sugar

8 cups fresh strawberries, sliced and mixed with about 1/4 cup white sugar**

Generous amount whipped cream for topping

*I almost always use salted butter, but many bakers prefer unsalted as you have better control over the salt level. I like salt even in sweet treats!

**Mix well the berries with the sugar and let set at least 1/2 hours. Once macerated the berries give off a lovely juice.


Preheat oven to 425 degrees (220 degrees C).

Line a baking sheet with parchment paper.

Whisk together flour, baking power, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

Cut in cold butter with a knife, pastry blender, food processor by gently pulsing or you can even use your fingers to incorporate the butter until it is the size of peas.

Stir in the buttermilk until the flour mixture is just moistened. Do not over-mix. This will cause your biscuits to get tough.

On a floured surface drop the flour/butter mixture and using your hands press the dough together to form a round shape about 1 inch thick. The mixture will be crumbly, but there is so much butter in these biscuits that it comes together as it bakes.

Using a biscuit cutter, glass or in my case, I used a 1 cup measuring cup, which made rather large biscuits, cut the biscuits into rounds. Place on the prepared baking sheet about 2 inches apart. They will spread.

Brush the top of the biscuits with heavy cream and sprinkle generously with turbinado sugar.

Bake until golden brown; about 15-20 minutes.
Cool on a rack.

Because my biscuits were so large I only got 9 out of it. You could make them smaller and serve 2 biscuits per serving.



This dessert comes together very easily and will fill your house with warm, comforting aromas reminiscent of eating at your Nanna’s on a Sunday afternoon, which we did every week growing up.  Even though it’s only the end of July, autumn comes early in Ireland. By mid/late-August days become shorter and leaves start to curl and brown. This dessert reminds me of the fall.
You can make this with a variety of apples. Last time I used 3 green Granny Smiths and 3 Galas. This morning I used 6 Pink Ladies. Both were delicious!



6 apples, peeled and chopped
2 Tbsp. white sugar
2 Tbsp. cinnamon, divided
1 1/2 tsp. fresh lemon juice
1 cup brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup (that’s 1 stick) cold butter (again, I prefer salted butter) diced
Pinch of Kosher salt
Preheat over to 350 degrees F (180 C). Generously butter an 8×8 inch baking dish. Set aside.
In a mixing bowl, add chopped apples, granulated sugar, 1 Tbsp. cinnamon and lemon juice. Stir to combine and then transfer to the buttered baking dish.

In a separate bowl combine the topping ingredients: Brown sugar, oats, flour, 1 Tbsp. cinnamon, salt, and diced cold butter. Use a pastry cutter, 2 knives, or your fingers to incorporate the butter thoroughly until the butter is the size of peas.

Spread the topping over the apples and gently pat to even it out. Bake 40 to 45 minutes until golden brown and bubby. Serve either warm or room temperature. Excellent with a dollop of freshly whipped cream or rich, homemade vanilla ice cream. We had ours this time with the whipped cream.
My husband, Jerry, LOVES his sweets!





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