by Chef Matthew Krenz

One of my favorite memories in the kitchen is the rich aroma of strawberries boiling away in a vanilla syrup to create the base of a freezer jam. My brother and I would sneak a spoonful from the freezer before my parents got home from work. Though this isn’t that exact childhood recipe, this reimagined version packs a beautiful punch of flavor from minced ginger and fresh orange. Feel free to add a scoop of ice cream or whipped cream to make this an updated strawberry “shortcake.” It would also be a welcomed addition for an upcoming Mother’s Day brunch. Cheers! 

Sweet Cream Biscuit with Ginger-Citrus Macerated Strawberries 

Serves 6-8

Sweet Cream Biscuits

Ingredients
2 c. self-rising flour, plus more for dusting
½ tsp. fine salt
3 tbsp. granulated sugar
1 lemon, zest only
¼ c. unsalted butter, grated
¾ c. heavy cream
½ c. milk

Instructions

1. Preheat oven to 400° F.
2. In a large bowl, mix together the flour, salt, sugar and lemon zest in a mixing bowl.
3. Using your hands, cut in the grated butter until it is mixed through. 
4. Add in heavy cream and milk and fold together to form a consistent dough, then knead 2-3 times to create some layers. 
5. Roll the dough on a floured surface to 1-1.5″ thick. Using a medium-sized biscuit cutter, cut circles out of the dough and place on a greased sheet pan or cast iron skillet. 
6. Bake 14-18 minutes, or until cooked through. Split and serve.

Ginger-Citrus Macerated Strawberries 

Ingredients
2 lbs. fresh strawberries, washed with greens removed
1 tbsp. vanilla extract
1½ c. water
1 c. granulated sugar 
1½ tbsp. fresh ginger, minced
1 mandarin orange, juice only

Instructions

1. In a saucepan, bring the vanilla, water, sugar, ginger, and orange juice to a boil. 
2. Add half of the strawberries and cook until you get to a syrup-like consistency, then pour into a blender and blend until smooth. 
3. Slice the remaining cleaned strawberries and fold them in with the strawberry puree.
4. Allow to sit for 20-30 minutes. Serve or store in an airtight container in the fridge until ready to eat, or freeze.