I don’t know if it’s the same where y’all are, but down here in South-ish Texas we’re starting to get really delicious and cheap produce already! Nothing screams “Spring is here and Summer is coming!” more than juicy, fresh, affordable strawberries and watermelons in the grocery store, just waiting to be taken home. While I’m not really looking forward to 100°+ weather or all of our kids graduating and leaving (sniff), I am glad that it’s warming up so I can exist solely on fresh fruits and veggies for a while : )
This week’s amazing deal at HEB was strawberries for just $1/lb! After grabbing one package Friday night, I went back and snagged 3 more Sunday morning because I just couldn’t stop eating them for breakfast, lunch and dinner. First, it was this tasty breakfast Saturday morning of decaf caramel coffee, sourdough toast, eggs over medium and fresh strawberries, with a side of the amazing graphic novel Relish by Lucy Knisley about her life experiences with food. Highly recommended, especially the awesome illustrated recipes at the end of each chapter (one of which is coming later this week!)
This breakfast didn’t staunch my cravings for berries, though, so it was time for my favorite strawberry vehicle: Shortcake! I went to my reliable red Betty Crocker cookbook (before she started just recommending Bisquick in everything) to whip up this fluffy, buttery shortcake for Bill, Keri and I to enjoy. By Sunday night, I’d had it for at least 3 meals, plus I used some extra whipped cream in my Sunday morning decaf ; ) This is a extra-rich, buttery shortcake that’s perfect for strawberries and homemade whipped cream! You could also use this sweet and tasty shortcake with any other deliciously ripe fruits all summer long. I also love to crumble the shortcake over a bowl of strawberries and cream for a yummy crumb topping.
- 2 cups all-purpose flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter
- 3/4 cup milk
- 2 eggs, slightly beaten
- 2 cups chopped strawberries
- ½ cup sugar
- 1-2 cups whipped cream
- Heat oven to 375° F. Butter and flour bottom and sides of a 9″ round pan.
- In medium bowl, mix flour, ½ cup sugar, the baking powder and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in milk and eggs just until blended.
- Bake shortcake 30-35 minutes or until light golden brown. While shortcake bakes, combine chopped strawberries and ½ cup sugar in a small bowl and set aside.
- Cool for 10 minutes, then slice and serve topped with the strawberries and whipped cream.
Based on a recipe from Betty Crocker
I still have about half of a shortcake left since it’s so rich, but then again there’s still 2 pounds of perfect strawberries in the fridge… I don’t think either of those will last long! Are y’all starting to get fresh summer-y fruits where you live or will you have to make shortcake with frozen berries, dreaming about warmer times?