Strawberry Shortcake

strawberry shortcake

The perfect summer dessert

If there is a dessert that screams “SUMMER” more than strawberry shortcake, I don’t know what it is.

It’s so simple to make, but so perfectly sweet and summery.  Sitting on the patio with Matt and the kids in the evening enjoying a bowl of strawberry shortcake is pretty much my favorite way to end the day.

I vastly prefer a less-sweet biscuit as the base for my shortcake to a processed yellow sponge cake.  Usually I make the biscuits using THIS recipe or my Mom’s scone recipe, but last weekend, knowing I would have about zero minutes to bake, I bought a package of cinnamon crumpets from Trader Joe’s.  They weren’t organic, but you can’t be perfect ALL the time.

I enlisted the kids to help, so B toasted the crumpets in the oven, G sliced the strawberries, and O and Q helped me make whipped cream.

Whipped cream from scratch is one of my Favorite. Things. Ever.  It’s one million times yummier than whipped cream from a can.  And don’t even get me started on Cool Whip.  Yuck.  Since whipped cream takes less than 5 minutes to make at the most, there is never, ever a reason not to make it.  In fact, I would make it AS dessert, and just eat a bowl of it all by itself happily.

Here’s how you do it:

  • pour a 1-pint carton of organic whipping cream into the KitchenAid mixer bowl (or any mixing bowl)
  • add a dash of vanilla extract
  • add a tablespoon or so of pure maple syrup (I never measure)
  • turn the mixer on to medium speed for 5 minutes or so (or use a hand mixer)

And that, my friends, is that.  So worth it.  It makes every dessert better.

Tell me, what’s your favorite summer dessert?

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  1. Pingback: Rustic Cakes | Little Nesting Doll

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