I remember waiting and waiting for the first strawberries of the summer when I was a child. It seemed like forever before they arrived. But once they did, joyfully, there was an abundance! I spent many a summer morning eating bowls and bowls of fresh, fragrant, sweet strawberries. Strawberry shortcake is a true summer treat. In this recipe I use sweetened cream biscuits for the base of the shortcake, but shortcake can be made using a variety of cake/biscuit bases: angel food cake, pound cake, lady fingers, or commercially available dessert cups.
Yes, today, fresh strawberries are available in our markets year round. But I urge you to wait until local berries are in. The fragrance and flavor of fresh, seasonal berries can’t be beat!
Strawberry Shortcake
Ingredients:
Directions:
Split the biscuits in half. Spoon strawberry sauce over the bottom halves of the biscuits. Top with the other halves of the biscuits and add more strawberry sauce. Finish by topping all with the gently whipped cream. Serve.