It’s early May, and roadside stands selling fresh strawberries have popped up across the countryside. You can coat the berries with rich chocolate, dunk them in a sweet fruit dip, or even eat them just by themselves. But the highest calling for a strawberry is to be part of a delicious strawberry shortcake.
I say that, but I can’t confirm with certainty that I’ve ever had actual shortcake. Genuine shortcake is more like a scone, or a slightly sweet biscuit. If you don’t want your sweets to be all that sweet, this is just right for you.
For convenience sake, some folks use those preformed sponge cakes displayed next to strawberries in the grocery store, which are sort of like Twinkies without the filling. Or they substitute another kind of cake. My wife prefers angel food cake, which is nice because it absorbs the flavors and isn’t as fattening. But if you’re worried about the diet, strawberry shortcake probably isn’t for you anyway.
Okay, now I’m going to have to stop at one of those strawberry stands this weekend and pick up some fresh strawberries. I’ve just made myself very hungry…