Did you know May is National Strawberry Month? It's the perfect time of year to enjoy fresh, local strawberries. Strawberry shortcake is a recipe for spring and summer events. The shortcakes are best fresh from the oven and the recipe overall takes about 30 minutes to make. Enjoy!


Strawberry shortcake maple sugar2 cups all-purpose flour
10 tablespoons Aunt Patty's Maple Sugar, divided
1 tablespoon baking powder
½ teaspoon fine sea salt 
4 tablespoons cold butter, cut into cubes, plus 2 tablespoons melted
1 ¾ cups plain whole milk Greek yogurt, divided
½ cup whole or lowfat milk
1 pound ripe strawberries, thinly sliced



1. Preheat oven to 450°F. Line a baking sheet with parchment.
2. In a large bowl, whisk together flour, 4 tablespoons  maple sugar, baking powder, and  salt. Add butter and knead into the flour with your hands until butter is in pea-sized pieces. Stir in ¾ cup yogurt and milk until dough just comes together.
3. Spoon biscuit dough onto the baking sheet in 8 mounds, brush with melted butter, and  sprinkle with 1 tablespoon maple sugar. Bake until gol den brown, about 15 minutes.
4. Meanwhile, in a medium bowl combine strawberries and 2 tablespoons maple sugar and allow to sit until berries release some juice.
5. Allow biscuits to cool slightly once baked, then split  in half. Combine remaining 1 cup yogurt and 3 tablespoons maple sugar. Top bottom biscuit halves with yogurt, berries, and the top of the biscuit.