This Shortcake Recipe Is Berry, Berry Versatile

To celebrate the local strawberry season, the staff at Anthony's Restaurants tested several shortcake recipes before agreeing that an old-fashioned Shaker recipe was the best. It's easy to make and has a pleasing texture that can stand up to juicy fruit and spoonfuls of whipped cream.

In sum, it's too good a recipe to put away until next strawberry season. Use it to make shortcakes with blueberries, blackberries, loganberries, apricots, peaches, nectarines, plums, cherries and other favorites.

Most summer fruits are five to 10 days ahead of normal harvest. Nectarine production is expected to be the largest in history, 9,000 tons, and peach production one of the largest in history, 16,500 tons. Apricots, peaches, nectarines, plums and cherries are trucked west to local markets, but if you want to purchase them directly from farms in the Yakima Valley, the self-proclaimed Fruit Bowl of the Nation, you can get a free copy of Yakima Valley Farm Products, including a map, by mailing a stamped, self- addressed envelope for each guide requested, to: Farm Products Map, 1731 Beam Rd. Granger, WA 98932.

Washington State Fruit, a promotional organization, will have an exhibit booth at the Bite of Seattle next Friday through July 19.

Anthony's Old-Fashioned Shaker Shortcake 6 servings

2 cups flour

5 1/2 tablespoons sugar, divided

1/8 teaspoon salt

1 tablespoon baking powder

1/2 cup unsalted butter, chilled

3/4 cup milk

1 pint whipping cream, divided

2 tablespoons powdered sugar

1 teaspoon vanilla

6 cups fresh fruit

1. In a medium bowl combine flour, 2 1/2 tablespoons sugar, salt and baking powder.

2. Cut cold butter into small pieces and using your fingers rub it into the dry ingredients until a soft crumble is formed.

3. Stir in the milk until a very soft dough is formed.

4. Spoon 6 equal portions onto a well greased baking sheet. Lightly pat into rounds and brush tops of biscuits with about 2 tablespoons of the whipping cream. Bake in a preheated 400-degree oven for 12 minutes, or until golden brown.

5. Whip remaining cream until it begins to thicken, then add powdered sugar and vanilla, continuing to beat until soft peaks form. In a bowl, stir together sliced or diced fruit or berries with remaining 3 tablespoons sugar.

6. To serve, split each shortcake into halves. Place bottom half on a plate and top with fruit or berries and a spoonful of whipped cream. Cover with top half of shortcake, more fruit and whipped cream. Weekend Eats appears the second and fourth Saturdays of each month.