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?