Feminist, Fictionista, Foodie, Francophile

Tuesday, April 12, 2011

Strawberry Shortcake Recipe...

It's April 12 and if this were the old days, it would be about six weeks before strawberries would be available in the Supermarket. My grandmother Tomlinson (Kate--I'm named for her) used to pride herself on having ripe strawberries in her garden before Memorial Day.

She would pick those berries and serve them up on a tender sweet biscuit slathered with whipped cream. And it was heaven on a plate. It was not until I got older that I found out there were these pre-made cake things you could buy at the grocery store to use as a base for a "shortcake." I tasted one once. I was only slightly tastier than a sponge.

Now you can get strawberries year 'round if you want them and you don't mind paying an arm and a leg. If you just want to eat them out of hand (maybe rolled in a little sour cream and brown sugar), go for it. But if you want a shortcake, make your own. You will not believe what a difference it makes.

Diana Rattray, who is the Southern Food editor knows this and today she's offering a mouth-watering recipe for strawberry shortcake on cream scones. Find the recipe here. (And sign up for her newsletter--once a week she'll send you the directions for making the tastiest food you've ever eaten. It will change your life!)

And don't use that whipped topping either!! You owe it to yourself to serve these berry-licious delights with real whipped cream, not a froth of chemicals.

The "Summer Strawberry" photo is courtesy of D. Sharon Pruitt.

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