Thursday, June 20, 2013

Strawberry Shortcake, Cream or No Cream on Top?


June is moving along quickly and a certain fruit is making its appearance in supermarkets and at neighborhood farm stands.

 You know which one I'm talking about, right?  STRAWBERRIES.

 Those sweet, luscious red nuggets of yumminess are wonderful just as they are, in pies with rhubarb, and in jam and preserves.

 However, they are best when combined with shortcakes and maybe a nice mound of "real" whipped cream sweetened with a bit of confectioner's sugar and vanilla.

 Mmm Mmm Mmm

 At a spring library book sale, among my found  treasures, was a book tittled "Arrowhead Farm." 

It gave an entire history of the farm and then lots of recipes.


 Because I love cookbooks, I bought it for a hefty 75 cents.

 The book had two recipes for strawberry shortcake. 

 I made one of them twice and let the strawberries and their juices soak into the shortcakes.

The first time I served it without any cream. 

The second time, it was with vanilla and sugar-spiked heavy cream whipped to a nice fluff.

 Both drew rave reviews.

Today we are joining Home and Garden Thursday on Kathy's sweet blog, A Delightsome Life.  

Thanks for hosting, Kathy. If we lived closer, I'd make you some strawberry shortcake!


HOW DO YOU SERVE STRAWBERRY SHORTCAKE?
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12 comments:

  1. NellieJune 19, 2013 at 6:19 PM

    Oh, any excuse for a dollop of the "real" whipped cream here! Always on top! Yum!

    What a find at the book sale!

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  2. SusanJune 19, 2013 at 6:59 PM

    Always a dollop of cream, thank you very much! XOXO

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  3. BookieJune 19, 2013 at 7:05 PM

    Eat a lot of strawberries here. Used to do them with cake but had to give up sugar. Splenda doesn't make good juice on strawberries like sugar does! One in a while, I break over and use a wee bit of sugar!

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  4. Chatty CroneJune 19, 2013 at 7:26 PM

    Strawberries are my favorite fruit. You can do so many things with them. And they are so good for you. I also like blueberries. Well I like most fruit. But I have to be careful how many I eat darn it. sandie

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  5. GlendaJune 19, 2013 at 11:06 PM

    Oh, I love strawberries any way I can get them, but I've never made strawberry shortcake because I do not like soggy crusts, and I've not found a way to keep the biscuit, or whatever a person uses, crispy instead of juice-logged. For me, I consider whipped cream absolutely necessary!!! Those berries in your pictures look most luscious! :-)

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  6. Barbara NeubeckJune 20, 2013 at 5:44 AM

    Hello Susan, I believe everything tastes better with cream ..... sour cream, pouring cream, whipped cream..... yummo.....
    Hugs
    Barb xx

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  7. SuzanJune 20, 2013 at 6:01 AM

    Love anything with strawberries!!

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  8. UnknownJune 20, 2013 at 7:49 AM

    Hello from Spain: in my country we can buy strawberries almost all year round. I love eating strawberries and cream dessert. Delicious. Keep in touch

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  9. diane.stetsonJune 20, 2013 at 8:20 AM

    We have strawberries all year round here. I love them anyway especially with chocolate covered. This week I made a blueberry pie but I love strawberry rubarb pie too.

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  10. Dayle ~ A Collection of DaysJune 20, 2013 at 4:23 PM

    Lots of whipped cream, yes!

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  11. DeeJune 20, 2013 at 4:35 PM

    Either way...yum!

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  12. The Old ParsonageJune 20, 2013 at 6:30 PM

    I maserate my strawberries and bake the shortcakes from scratch then serve them with homemade whipped cream. Mmm... I might have to add these to our menu this week!

    Thanks so much for all of your sweet comments Susan!

    xo

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