I dove into several strawberry shortcakes over the weekend. I like strawberries and they see, about ready right now. Although the U-Picks seem a bit slow this year. The again, there hasn’t been a lot of sunshine over the past couple weeks to help them ripen. But they are getting there, and I plan to get my share.
So last weekend I picked up a couple boxes of berries and went on a shortcake binge. I don’t mash my berries. I know some do, just to get maximum juice. I just cut them up, sprinkle a bit of sugar on them and let them sit for a couple hours. The put my berries over a biscuit and add a little whipped cream.
Although since the weekend was a bit on the warm side, I did make a little adjustment. I added in some vanilla ice cream. Just because we had some, And it was hot. So ice cream went on the biscuit, followed by piles of strawberries and then a bit of whipped cream. It was delicious. And probably more than I should have been eating. But it just seemed like the thing to do.
There are a lot of variations on strawberry shortcake. Some people go for biscuits. Some the little sponge cakes. Others swear by angel food cake for the base of their shortcake. I don’t think there’s a wrong way. There are just preferences we may each have.
And it’s not like strawberry season is really short. So there is time to experiment with different ways to eat them. And really, I don’t think there are wrong ways to eat strawberries.