Yes, I’m a bloggie-boo slacker. I have tens and tens of back blogs that I need to get crackin on, but I keep making new things, thus pushing myself deeper and deeper into the back blog blackhole that is my Drafts folder.

But I’m trying to get better… I promise! So please, indulge me, and travel back to mid-August when S and I took that glorious day trip down to Santa Cruz. Not only did we rock the boardwalk carnival and a fancy lobster clambake dinner, but we also stopped at a charming roadside produce stand for some fresh strawberries! $2 a basket for superfresh, super fragrant, magical little strawberries! We ate a few right away because they were calling out to us, but I had bigger plans for the rest…

Strawberry Shortcake! I used to love this creamy, sweet dessert as a youngster, but we always had them with those spongey discs from Safeway, never with homemade shortcake! Not so, this time! Armed with a fluted biscuit cutter and my fabulous berries, I set to work…

Started out with the usual suspects… 1 2/3 cups flour, 3 1/2 tbsp sugar, 1 tbsp & 1/2 tsp baking powder, plus a new ingredient that I haven’t baked with yet… 2 hard-boiled egg yolks. I was so surprised about that one, but it kind of makes sense when you consider the texture of a well-done shortcake!

Blended them all together with my pastry blender…

Added 6 tbsp of cold, cubed butter and blended until coarse meal.

Added 2/3 cup heavy cream…

And blended until the dough came together-ish… It wasn’t one cohesive mass in the bowl, but it did stick together when I squeezed a handful.

Turned the dough onto a lightly floured surface. It was looking a little raggedy and loose, so I just kneaded it for a minute or two until it came together in a lovely little doughball!

Then I patted it into a rough circle about 3/4-1 inch thick and used my fluted biscuit cutter (woot!) to make beautiful little shortcakes!

Lined them up a parchment-lined baking sheet and popped it into the fridge to firm up for about half an hour.

Once they were firm, I brushed the tops with a bit more cream, sprinkled with vanilla sugar (homemade, I store my vanilla pods in a little jar filled with caster sugar and bam!). And then into the oven they went – 350F for 18-20 minutes, rotating the pan halfway through to ensure everything gets nice and golden!

While those babies are baking, I prepped the strawberries. In the recipe I followed, they suggest slightly macerating the berries in sugar and lemon juice. While this would be magically delicious, I made the executive decision to leave my berries alone; the flavor was so sunny and developed on its own, I didn’t want to detract from their freshness!

So I just hulled them…

And halved them and called it a day!

Soon, the shortcakes were ready!

Sliced a shortcake in half, piled on a handful of strawberries and dolloped a generous portion of freshly whipped cream (sweetened with a bit of sugar and a dash of vanilla)…

And bam! Strawberry Shortcake!

Recipe adapted from Smitten Kitchen