Give Now

Earth Eats: Real Food, Green Living

Strawberry Season! Mint, Maple And A Fresh Take On Shortcake

Earth Eats is celebrating strawberry season today with a fresh take on strawberry shortcake and a recipe for a better-than-a-cobbler summer berry grunt.

[photo 2]

We’re celebrating strawberry season today with a fresh take on strawberry shortcake using homemade buttermilk biscuits and yogurt.

In many parts of the country, you can find fresh strawberries right now at your local farmers markets, or you could visit a u-pick strawberry farm where you can select your own berries right from the field.

The other recipe on the podcast today uses berries that are just coming into season (or something to look forward to if they’re not available yet where you are) and biscuits as well – our better-than-a-cobbler Summer Berry Grunt.

Strawberry Shortcake With Homemade Buttermilk Biscuits And Yogurt

Today, we’re making a strawberry shortcake. And for this recipe, an old favorite makes another appearance… Chef Orr’s legendary buttermilk biscuits.

We’ve also made our own yogurt for this dish. If you want to try that yourself, check out this recipe.

Watch: Chef Orr’s preparation of the strawberry shortcake.

Strawberry Shortcake With Homemade Buttermilk Biscuits And Yogurt


  • 3-4 cups strawberries
  • 1/2-3/4 cup maple syrup (Grade B - we're using local syrup from Burton's Maple Farm in Medora, IN)
  • 1/2 lemon, juiced
  • fresh mint
  • pinch salt and freshly ground black pepper
  • buttermilk biscuits
  • vanilla ice cream
  • plain yogurt

Cooking Directions

  1. Prepare biscuits according to recipe (can be done ahead). If you've prepared them ahead, warm biscuits in oven.
  2. In a medium bowl, mix the maple syrup, lemon juice, mint, and salt and pepper with the strawberries. Toss to cover strawberries completely. Let macerate 10-15 minutes.
  3. Cut the warm biscuits in halves. Place the bottom half on a plate.
  4. Top the warmed biscuit halves with the strawberry mixture and then top that with the vanilla ice cream and.
  5. Finish with another layer of strawberries and top with the remaining biscuit halves.
  6. Drizzle dollops of plain yogurt around the dish and garnish with extra mint leaves. Serve immediately.

Summer Berry Grunt With Ginger And Lemon

This next dish, called a “grunt” is similar to a cobbler. It uses blueberries and blackberries – something to look forward to later in the summer months as these berries start to ripen up.

Or you can just grab whatever berries or other fruits ARE in season near you right now. “Whatever fruit’s in season – peaches, pears, apples – you can make a grunt out of just about anything,” Chef Orr says.

[photo 1]

Summer Berry Grunt With Ginger And Lemon


  • 1 cup sugar
  • 1/4 teaspoon plus a pinch ground cinnamon
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 cup whole milk, room temperature
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons minced fresh ginger
  • 3 pints fresh berries (blueberries, black berries and/or raspberries)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon thyme leaves
  • salt and pepper as needed
  • vanilla ice cream, sour cream or top cream (the heavy cream that forms on the top of fresh milk) for drizzling

Cooking Directions

  1. Make cinnamon sugar: Stir together 2 tablespoons sugar, 1/4 teaspoon cinnamon, pinch of salt and pepper in a small bowl; set aside.
  2. Make dumplings by making a standard drop biscuit dough: Whisk together flour, 2 tablespoons sugar, the baking powder, a pinch of salt, and the ginger in a medium bowl. Stir together milk and butter in a small bowl. Stir milk-butter mixture into the flour mixture. Set batter aside.
  3. For the berry mixture and finishing: Place ¾ cup sugar, fresh ginger, lemon juice and zest and lemon thyme and a small pinch of salt and pepper in the skillet with 2 tablespoons water and bring to a boil.
  4. Add berries and stir to combine.
  5. Bring to a boil and top with 8 equal portions of drop biscuit dough and sprinkle with cinnamon sugar mix.
  6. Cover the pan tightly and simmer over medium heat until dumplings are cooked through and juices have thickened into a rich sauce. 20-30 minutes. Be careful not to burn the bottom. Reduce heat during cooking if needed.
  7. Serve warm with cream of choice garnish with lemon thyme sprigs

News Stories On This Podcast

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media