It almost seems a bit early, but strawberry season has arrived. And when you get right down to it, it’s never too early for fresh, local strawberries. It’s another one of those things I tend to look forward to.
I picked up a box of berries last night, washed and cut them and sprinkled on a little sugar. Not too much. Those berries really didn’t need the sugar. They were deliciously sweet just as they were. But you still want a little syrup to go with them. So I tossed them with a bit of sugar.
I had almost forgotten about the next step. But luckily, there were a few biscuits in the kitchen and I even found a little whipped cream on hand. Life was good. Strawberry shortcake for dessert.
I could actually eat strawberry shortcake for an entire meal, but I suppose you should actually try to include a few other food groups in there, just for the sake of balance.
And while I have to say I’m a biscuit person when it comes to shortcake, I know not everyone is. Some people like those little round sponge cakes that are just made for the purpose. They even have a little dip in the middle just made to hold more strawberries. Others may like a slice of a pound cake for their shortcake.
There are a lot of variations, and I won’t say any of them are wrong. As long as there are lots of strawberries and a healthy dollop of whipped cream, I’m all for it.
