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Harvest Strawberries
Farm Recipe:
Simple Strawberry Shortcake
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Ingredients:
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1 quart fresh strawberries, hulled and sliced
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cut into small pieces
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2/3 cup milk
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Whipped cream for serving
Instructions:
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In a bowl, combine sliced strawberries with 1/4 cup sugar and vanilla extract. Mix gently and let sit for 30 minutes to macerate.
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Preheat oven to 425°F (220°C).
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In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
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Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in milk until just combined to form a soft dough.
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Turn dough out onto a lightly floured surface and knead gently 4-5 times.
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Roll out dough to about 1/2-inch thickness and cut into rounds using a biscuit cutter.
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Place dough rounds on a baking sheet lined with parchment paper.
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Bake in preheated oven for 12-15 minutes or until golden brown.
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Remove from oven and let cool slightly.
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To serve, split shortcakes in half horizontally. Spoon macerated strawberries and their juices over the bottom halves, then top with whipped cream. Place the other half of the shortcake on top.
When is it "pick-perfect"?
Harvest strawberries when they are fully red, ripe, and have a glossy sheen. They should be firm but yield slightly to gentle pressure.
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How to Harvest:
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Gently grasp the strawberry between your fingers, near the stem.
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Pull the berry with a slight twist to detach it from the plant.
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Avoid pulling on the green cap as it can damage the fruit.
Storage:
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Store freshly picked strawberries in a shallow container lined with paper towels to absorb excess moisture.
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Keep them in the refrigerator and use within 2-3 days for best flavor and texture.