What Goes into Making the BEST Strawberry Shortcake Anywhere?
We start with a biscuit. Baked by Highland Park Market. Just the right amount of flour, sugar, water, and spice.
Not too doughy, not too sweet. Just right to hold the sweet goodness of fresh strawberries and cream.
The Strawberries are hand picked in a field on the South Windsor/East Windsor line at Dzen farms.
The Strawberry plants were originally on Oakland Road where the Berry Patch apartments are now.
The strawberries are picked the day before the festival and the secret to their taste is the Connecticut soil.
They are smaller than the California berries most people eat in May and early June.
These are the first of the season berries and they
have a unique taste and texture.
Their juice is naturally sweet.
They are hulled (the greens pulled out) and washed twice by hand. They are put into clean buckets and stored in a
referigerated truck overnight. The day of the festival the buckets are taken from the truck one at a time and
mashed (crushed) by hand with an industrial mixer. This hand mashing keeps the berry intact and releases the
natural juices into a soupy mixture. Sugar is added based on the sweetness of the berries.
We purchase fresh cream from Instawhip in Wallingford. This real cream is whipped and put in cans the week before
fest and delivered to the festival refrigerator a few days before the event.
The super fresh ingredients and the taste of the biscuit, strawberry mash, and whipped cream combine to make the
Undisputed World's Best Strawberry Shortcake!
Still Only $4.00 each at the South Windsor Strawberry Fest