Everyone always says it's important to consume produce that's "in season" (to help, we have an entire guide to spring produce). And though you probably eat strawberries year-round, when you finally get to pick them yourself or buy them from the farmer's market, you realize what they're actually supposed to taste like. On this week's episode of "Things Cooks Know," hosts Sarah Humphreys and Sarah Karnasiewicz talk about all of the delicious foods—both savory and sweet—you can make while the berries are fresh.
Among the recipes discussed in the episode, one you don't want to miss is Karnasiewicz's three-ingredient biscuits, which you can use as a base for strawberry shortcake. Here's her recipe:
2 c. flour
1 tbsp. baking powder
1 1/2 c. heavy cream
Mix the dry ingredients, and stir in the cream with a fork. Don't over mix. Pull off pieces of the dough to create 3-inch rounds on a floured surface (or roll it out and use a biscuit cutter). Bake at 425° for 12 minutes. For the strawberry topping, sprinkle sliced strawberries with sugar and let them sit in a bowl for 15-30 minutes. Serve on top of biscuits. You can see a photo of the finished recipe here.
For more easy strawberry recipes, listen to the full episode below. Don't forget to subscribe on iTunes!