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.
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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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