Summer Vegetables on Garlic-Asiago Shortcakes

Makes about 6 large shortcakes.

For the Summer Vegetables

2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon finely chopped garlic
2 medium summer squash or zucchini, halved lengthwise and sliced 1/3 -inch thick
1 cup cherry tomatoes, halved
12 large basil leaves, cut into thin strips
Salt and black pepper to taste
1/4 cup freshly grated Asiago cheese

  1. Heat the olive oil in a skillet over medium heat.  Add the onion and cook until softened.  Add the garlic and cook 1 minute more.
  2. Add the summer squash and sauté until just tender.  Add the cherry tomatoes and basil and cook for another minute to warm them.  Season liberally with salt and pepper.
  3. Split the shortcakes in half.  Place the bottom halves on serving plates, spoon the summer vegetables over them, sprinkle w Asiago cheese and top with the remaining shortcake halves.
For the Garlic-Asiago Shortcakes

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 stick (¼ cup) cold butter, cut into cubes
3 cloves roasted garlic*
1 cup finely grated Asiago cheese
1/4 teaspoon coarsely ground black pepper
3/4 cup buttermilk

  1. Preheat oven to 350°F.
  2. In the mixing bowl of an electric mixer fitted with a paddle attachment, mix the flour, baking soda, salt, roasted garlic, 1 cup of cheese, and 1/2 teaspoon ground black pepper together.
  3. Add the butter and work on low speed until the mixture resembles coarse meal.
  4. Stir in the buttermilk.
  5. Turn the soft dough out onto a lightly floured surface.  Roll or pat the dough out until it is 1/2 inch thick.  Cut the shortcake dough into 2-inch squares and place them on the parchment lined cookie sheet.  Bake for 15 to 18 minutes, until the shortcakes are just barely golden on the edges.  Cool on a wire rack.


To roast a bulb of garlic: preheat the oven to 400°F.  Cut the top off the garlic bulb.  Drizzle the bulb with oil and wrap it in foil.  Roast in the oven until the garlic is soft and golden, about 15 to 20 minutes.

Cornmeal Variation: substitute 1/2 cup Woodson’s Mill Yellow Cornmeal for 1/2 cup of the flour.

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