May Recipe: Strawberry Shortcake

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I didn’t like strawberry shortcake growing up. Then I met my wife. 

You see, I had a preconceived notion of the dessert in my mind: it was made with strawberries, dry- pre-packaged- store-bought angel-food cake, and cool whip thrown over it all. That was the way I’d had it prepared by relatives and pot-lucks over the years.

Then my wife cast a new vision for me, repainting the glory of what could be… nay, what strawberry shortcake was MEANT to be.

When she made it, it was homemade shortcake, hand-spun whipped cream, sugared strawberries. 

THIS is strawberry shortcake. How it was really meant to be enjoyed. I love how the truth of something can be revealed by experiencing the real thing. There’s a larger story in there somewhere…

Enjoy the real thing here. And make this great recipe for May.



6  C. sliced strawberries
1/2 C. sugar, divided
2 C. all-purpose flour
2 tsp. baking powder
1/2 C. unsalted butter
1/2 tsp salt
1 beaten egg
2/3 C. milk

Homemade Whipped Cream 

1 C. whipping cream
1 Tbs. sugar
1/2 tsp. vanilla

Stir together berries and 1/4 C. of the sugar; set aside. Stir together remaining sugar, flour, and baking powder. Cut in butter until mixture resembles coarse crumbs (can be done in the food processor). Combine eggs and milk; add all at once to dry ingredients. Stir just to moisten. Don’t over mix! Spread into a greased 8 inch round baking pan, building up the edges slightly. Bake in a 450 degree oven for

15-18 minutes or until a toothpick in the center comes out clean.

Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and whipped cream between the layers and over the top. Serve immediately.

For whipped cream, beat cold cream, sugar, and vanilla until soft peaks form.
Note: for a yummy variation, add some thinly sliced mint or basil to the sliced strawberries and a drizzle of balsamic vinegar.
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