For the 4th of July, we decided to stay close to home. Ty, Kate, Patrick and I were planning on playing volleyball at a park by Lake Minnetonka, then golf at Red Oaks and after all that come back to our house for tacos and maybe a movie.
We ended up playing volleyball at Lake Minnetonka with a group of people Ty knows. A couple hours into volleyball it started down pouring, so volleyball was done and golf was out. We went back to our house and had tacos and dessert. We ate dinner and drank margaritas and were exhausted from the day, so we decided to watch our Netflix movie "Paul Blart: Mall Cop," an awful movie, do not waste your time.
Here is the dessert, a 4th July version of strawberry shortcake.
2 1/2 cups all purpose flour, plus more for dusting
1/3 cup (about 2/3 stick) cold unsalted butter, cut into small pieces
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
sweetened strawberries (recipe below)
Preheat the oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until the mixture resembles coarse meal. Add the milk; pulse just until moistened, 4 to 5 times. Do not over process.
Turn out the dough onto a lightly floured surface; with floured hands, gently pat the dough into a 4 x 8 inch rectangle.
Dust a large knife with flour; cut the dough into 8 squares. Transfer to a baking sheet; sprinkle with remaining tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on the baking sheet. To serve, split the biscuits with a serrated knife; layer with berries and whipped cream.
1 lb strawberries
1/2 pint blueberries
1/4 cup sugar
Hull and quarter the strawberries; toss in a medium bowl with the sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
Source: Everyday Food