The Dish: Martha's Stone Soup -- Fresh Strawberry Short Cake

The Chef:  Martha Stone

INGREDIENTS: Shortcake
2 cups flour
3 Tbls. sugar
1 Tbls. of baking powder
1/2 Tsp. salt
8 Tbls butter
1/2 cup milk
1 egg

METHOD
Mix flour, sugar and salt together in the bowl of a food processor.  Add 8 Tbls. unsalted butter (cut in chunks)  Blend to corn meal consistency.  

Transfer to mixing bowl.  Add 1 egg mixed with 1/2 cup whole milk.  

Mix & knead till just blended.  Roll out with rolling pin  3/4th inch thick.  Cut in desired shape.  Wash with egg white.  

Bake at 400 for 10-14 minutes till lightly browned

INGREDIENTS: Strawberry topping
1 quart fresh strawberries - cleaned and sliced toss with 1/2 cup sugar or to taste.
1 Tbls fresh lemon juice, toss and let sit at room temp until ready to serve.

METHOD
Layer strawberries in center and again on top.  Drizzle with juice from bowl.  Garnish with whipped heavy cream.

Martha's Stone Soup
517 Old Sandwich Road
Plymouth, MA 02360
508-224-8900