Project Description








Lemon Poppy Seed Strawberry Shortcake

  • Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Total Time: 40 mins
  • Servings: 6
  • Calories: 338

  • Total Fat: 27g

  • Total Carbs: 113g
  • Protein: 10g

Lemon Poppy Seed Shortcake
  • 3 cups all purpose flour

  • 1/3 cup granulated sugar

  • ½ teaspoon baking soda

  • 2 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 tablespoon poppy seeds

  • 1 lemon, zest of

  • ¾ cup cold butter, grated

  • 1 ¼ cups buttermilk

  • 1 teaspoon vanilla extract

  • 2 cups powdered sugar

  • 1 teaspoon poppy seeds

  • 1 lemon, juice of

  • 2 bags of Stahlbush Island Farms Frozen Strawberries

  • 1 lemon, juice of

  • 1/2 cup sugar

  • Whipped cream for serving

  • Preheat oven to 425 degrees.

  • Mix flour, sugar, baking soda, baking powder, poppy seeds, lemon zest, and salt in a medium bowl.

  • Grate chilled butter on a cheese grater and incorporate into the dry mixture. Form a crater in the dry ingredients, and add the buttermilk, and vanilla extract. Mix until it comes together and dump onto a floured surface.

  • Knead dough slightly until it comes together. With your fingers, press out the dough into a rectangle about 10×6 inches. Cut into 8 rectangles. Place shortbread on a cookie sheet and bake in preheated oven for about 14-16 minutes.

  • Mix glaze ingredients together and pour over the cooling biscuits.

  • Place defrosted strawberries in a medium bowl with sugar and lemon juice, and let macerate for 10 minutes.

  • Serve with soft whipped cream.

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Northwest Berry Hand Pies

  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Total Time: 45 mins

  • Servings: 8
  • Calories: 264
  • Total Fat: 12.5g
  • Total Carbs: 34g
  • Protein: 4g


For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold & cubed

  • 1 teaspoon vanilla extract 

  • 1/4 cup ice water

For the Filing
  • 1 10 oz package Stahlbush Island Farms Northwest Berry Blend 

  • 1/4 cup white sugar

  • 2 teaspoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pinch fine salt 

  • 1 egg, whisked for egg wash

  • For the pastry:


    * In a large mixing bowl sift together the flour, sugar & salt.

    * Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.

    * Add the vanilla extract followed by the water one tablespoon at a time until the dough begins to come together.

    * Turn out onto a lightly floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes or overnight. 

  • For the filling:


    * In a large skillet over low heat add the berries, sugar, cornstarch & lemon juice. Stir to combine. 

    * Cook until the berries begin to soften, about 5 minutes. Remove from heat. Stir in vanilla & salt. Set aside to cool slightly.

  • To assemble:


    * Preheat oven to 375(f) degrees. Line a baking sheet with parchment paper. 

    * On a lightly floured surface, roll out prepared dough to 1/4 inch thick. Using a biscuit cutter (or mason jar lid) cut dough into 16 circles. 

    * Transfer 8 of the circles to the prepared baking sheet. Spoon a tablespoon of the filling onto the centre of the circles. Lightly brush the edges with egg wash.

    * Cut a small slit in the centre of the remaining 8 circles. Place crust on top & crimp edges with a fork to seal. 

    * Place pies in the freezer for 15 minutes to chill.

    * Brush the tops with remaining egg wash. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving. 

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