LUCY BURDETTE: it’s been strawberry season in Florida, which is amazing, because then we will have it a second time later in Connecticut. That means time to serve strawberry shortcake! You can buy an angel food cake or biscuits or make your favorite recipe. I prefer mixing up a batch of Jane Brody‘s cottage oat biscuits. You can find that recipe right here.
Ingredients
One box strawberries, ripe and organic preferred.
1 to 2 tablespoons sugar
1 pint heavy or whipping cream
1 tablespoon sugar
1 teaspoon vanilla.
Wash and hull the strawberries and cut them into bite-size pieces. If the strawberries are very ripe, you will not need much sugar. If they’re not super sweet, go with the 2 tablespoons. Mix the sugar into the berries and set the bowl aside.
Meanwhile, pour the heavy cream into a large bowl. Using beaters or a food processor, beat the cream until it starts to thicken. Add the sugar and vanilla and continue to beat until almost stiff.
If using biscuits, warm them up to take the dish to another level. Cut them in half, douse with the berries and sugar syrup, and decorate with large spoonfuls of whipped cream.
Enjoy the season! It’s short-lived and so special. Cake or biscuits on your table?
Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling and Florida book award winning A CLUE IN THE CRUMBS. You can order that wherever books are sold.
If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.
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