Strawberry Secrets
You know you’ve lived in California too long when strawberries aren’t exciting anymore. We receive them in our CSA box well into the fall so we haven’t had much time to miss when they start popping up again in February.. The appeal has already worn off mid-April so I decided I needed to sweeten the deal.
Big Confession #1: My kids had never had Strawberry Shortcake. But they have now!
Big Confession #2: My go-to cookbook isn’t a fancy-dancy current tome. It doesn’t have brilliant photos and mouth-watering descriptions. It doesn’t promote local or organic or seasonal. It’s kind of embarrassing. It’s Betty Crocker.
Big Confession #3: A lot of the recipes call for shortening or lard. I just substitute full-fat raw butter since my mantra is “butter makes it better.” None of that “heart healthy spread” for us.
Camille sliced the strawberries and mixed them with Big Confession #4: sugar. Yes, refined white sugar. It’s terrible stuff, I know. Juliet helped prepare the dough and cut heart shapes. We baked the biscuits and put it all together.
I can’t begin to tell you how delicious these taste! Even without the whipped cream we omitted because we had no cream to whip today. So, so good.
The heart shape held up well. Never doubt the power of love. And a sharp cookie cutter.
Yes, I used my camera a lot on these babies. I’m committing to SOOC unless noted and more shots are more fun.
Plus it gave the biscuits time to soak up lots of that sweet syrup.
The strawberry in the next photo proves these were made with love.
Big Confession #5: Such a great lunch! With a side of hot dog.
