One of the advantages of an early spring is that strawberries get ripe sooner.
Chelsea and I picked a gallon or so this afternoon. We ate a few handfuls straight from the patch, then I made old-fashioned strawberry shortcake with some of what was left.
I like this shortcake recipe. Pound cake or even just a plain ol’ yellow cake is good with strawberries, but often the sweetness of those cakes makes the berries taste too tangy.
This shortcake, however, is like a lightly sweetened biscuit, so the sweet of the cake doesn’t overpower the fruit.
Here’s the recipe I used. I think heavy cream would have been good poured over it all, but I didn’t have any, so I used the whipped cream in the can. For a little bit of a citrus kick, I spooned a couple of tablespoons of that lemon balm syrup that I made last week over it all…Yummy!Click here for a classic strawberry shortcake recipe.
This is how you'll feel after you've had some.