Vollmer Farms + Lindley Mills = Strawberry Shortcake!
For the last several weeks, I have wanted to take a trip to Vollmer Farms, in Bunn, NC, and pick some organic strawberries to make scratch made strawberry shortcake. This week I finally got the chance! I love fresh picked strawberries, and for $12 you can pick your own huge 5lb bucket! If you don’t need or want that many, they have pre-picked packs that you can choose from in the farm market. Picking went pretty fast with two of us, and it was hard to stop because there were just so many beautiful berries! As of this year, all of the strawberries at Vollmer Farms are either organic or transitional organic.
My husband and I have become smitten with the organic flour from Lindley Mills. Lindley Mills is a local flour mill in Graham, NC, that mills a variety of grains, the majority of which are all organic. Lindley Mills is easy to get to from Chapel Hill, and makes for a relaxing and scenic afternoon road trip. Their products are available direct, 336-376-6190, and are used at Whole Foods and several local restaurants and bakeries. When placing an order, make sure to call a few days in advance or early the day you are going to verify what they have that day, as they mill to order. Make sure to come prepared, they only accept cash or check and they do not have a website, e-mail, or do any shipping. But, the quality, taste, and wonderful people make it well worth the trip!
Now on to the strawberry shortcake!
Strawberries
3 Cups Sliced Strawberries (Vollmer Farm)
1/4 Cup Sugar
In a small bowl combine sliced strawberries and sugar. Stir every 5 minutes for 20 minutes, then cover and refrigerate until serving.
Biscuits
2 Cups Organic All-Purpose Flour (Lindley Mills)
3 Tablespoons Sugar, Divided
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Heavy Whipping Cream
1/2 Cup PLUS 1 Tablespoon Butter, Melted, Divided
1/2 Cup Miniature Semisweet Chocolate Chips
In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. In a small bowl, combine cream and ? cup melted butter; stir into dry ingredients until a thick batter forms. Gently fold in chocolate chips. Drop 1/8 of the batter (I like to use an ice cream scoop) onto a parchment lined baking sheet. Brush with remaining butter and sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Whipped Cream
1 Cup Cold Heavy Whipping Cream
2 Tablespoons Sugar or Confectioners’ Sugar
1/2 Teaspoon Vanilla
Beat in chilled bowl with chilled beaters at medium-high speed until thickened and medium peaks form.
Assembly
Cut biscuits in half horizontally and spoon fruit and juice onto bottom halves. Top fruit with whipped cream and replace biscuit tops. Serve immediately. Makes 8 servings.
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