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All American Strawberry Shortcake

Ingredients: 2 Quart(s) fresh strawberries 2 54/625 Ounce(s) sugar 2 lemon zest 3/4 Cup(s) buttermilk 1 96/553 Pound(s) all purpose flour 1/2 Cup(s) light brown sugar; packed 163/625 Ounce(s) baking powder 4/23 Ounce(s) baking soda 87/2000 Ounce(s) salt 6 Tablespoon(s) chilled unsalted butter; cut in small pieces Directions: Position a rack in the middle of the oven and preheat the oven to 425F . Lightly butter a large baking sheet. Reserve 6 good-looking strawberries with hulls and stems, if available for the garnish. Hull and slice the remaining berries. Crush half of the sliced strawberries with a potato masher or fork in a large bowl. Stir in the remaining sliced strawberries, 1/4 cup sugar, adding more sugar if needed, and 2 tsp of the lemon zest. Let stand at room temperature. Meanwhile, stir together the buttermilk and 1 T lemon zest in a small bowl. Whisk together the flour, brown sugar, baking powder, baking soda and salt in a large bowl; break up any large lumps of brown sugar with you fingers. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the buttermilk mixture with a fork just until blended. Do not overwork the dough, or the shortcakes may become tough. Form the dough into a ball; it will be sticky. Transfer the dough to a floured work surface, flour the top of the dough, and pat it into a 1 inch thick round about 8 inches in diameter. With a floured 3-inch round cutter, cut out 6 biscuits. You will need to press the scraps of dough together into a ball, flatten it out, and recut it in order to have 6. Transfer the buscuits to the prepared baking sheet and sprinkle with 1 tsp of sugar. Bake the biscuits for 15 minutes, or until golden brown. Let cool slightly on a wire rack. To serve, split each biscuit with a fork, place a bottom half on each of 6 serving plates, and spoon over it a generous portion of berries. Add whipped cream if desired. Contributor: Luscious Lemon Desserts (p 84)
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Chop whites and celery and gently toss toge Strawberry ice cream 1. Place the yolks in a large saucepan and add 1 cup sugar. Beat with a wire whisk until light and lemon colored. 2. Meanwhile, bring the milk almost, but not quite, to the boil. 3. Gradually add the milk to the mixture, beating constantly.