4 servings
Strawberries:
2 cups Oregon strawberries
Leave whole, or slice in half and place in bowl. Sprinkle with one Tablespoon of Grand Marnier and let sit at room temperature for at least 15 minutes. Toss before serving with shortcakes.
Lemon Verbena Shortcakes:
1 egg
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
¼ cup fine chopped fresh lemon verbena (mint may be substituted)
1/3 cup canola oil
¾ cup milk
- In a bowl, combine the flour, sugar, baking powder and salt. Add oil and gently mix until mixture resembles coarse crumbs. Combine the milk, egg yolk, and lemon verbena; stir into crumb mixture just until a soft dough forms (dough will be sticky).
- Turn onto a lightly floured surface. Gently pat or roll dough to ¾ inch-thick. Cut 2-3 inch squares or circles. Place 2 inches apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack and cool for 15 minutes.
- Serve with strawberries. Vanilla ice cream or whip cream always add another layer of deliciousness.Enjoy!
Adapted from a recipe by Chef Thor Erickson, COCC Cascade Culinary Institute.
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