To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

2 cups flour

1 tsp salt

2 tsp sugar

1 T baking powder

1/3 cup butter, melted

1 cup heavy cream, plus additional if needed

2 pints organic strawberries, stemmed, sliced, and rinsed

2 cups freshly whipped cream

Fresh mint sprigs for garnish

• Preheat oven to 425⁰.

• In mixing bowl, combine flour, salt, sugar and baking powder, stirring with a fork to blend.

• Slowly add the cream, stirring constantly, until dough is tender and holds together. Add additional cream if necessary to reach this stage.

• Knead dough for one minute on lightly floured board. Pat into a square about 1/2" thick.

• Cut dough into 12 squares or rounds and dip in melted butter to coat all sides.

• Place 2 inches apart on ungreased baking sheet and bake 15 to 20minutes or until golden brown.

• Split shortcakes, arrange on plates and top with sauce (see below) berries and cream. Garnish with mint sprigs.

Strawberry Sauce - this makes a generous amount of sauce

4 cups sugar

4 cups water

1 clove

1/2 small cinnamon stick

4 pints strawberries, stemmed and quartered (separated)

• Make a simple syrup by cooking the water and sugar over low heat until the sugar is dissolved.  Add the clove and cinnamon stick, then bring to a boil and boil for five minutes. 

• Strain the syrup to remove the clove and cinnamon and pour over two pints of berries.

• Refrigerate overnight.

• Puree mixture with a hand mixer.

• Stir in the remaining 2 pints quartered strawberries.

©Tarbell’s 1997

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