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.
