Embracing Strawberry Season: Shortcakes.

Strawberry Shortcake

We belong to a local CSA, and our favorite part of the year is strawberry season. Every week in June we pick up bags of beautiful greens and peas for salads and stir fries. These are often the only things being harvested during a New England June. But amidst all the greens, the farmers hand us cardboard quart containers, point to the fields and send us on our way to pick strawberries. We hunt for the ruby red sparkle peeking out from the sheltering leaves, and faster than we know it, we have enough for snacking and oatmeal adornment and even a strawberry pie or shortcake.

For a quick and easy recipe, try this:

1 can of Immaculate Baking Flaky or Buttermilk Biscuits, prepared according to directions.

Some Sweet Cream or Vanilla Ice Cream (the classic recipe has fresh whipped cream, but pressed for time, I think ice cream is perfect).

A quart of the freshest strawberries you can manage, cleaned and sliced.

When the biscuits cool a bit, slice them lengthwise, layer some strawberries on the bottom biscuit, add a  scoop of ice cream, another layer of berries, and top off with the other biscuits half. You can also make them open-faced . . .  . . .

In peak strawberry season, there’s no need to sweeten the berries!

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