Shortcake

I can hardly let May pass by without mentioning strawberry shortcake.

We’ve been having a hard time finding strawberries to pick around here–apparently the rains hit at just the wrong time this spring. I feel bad for the strawberry farmers who had a short, wet season last year too.

We did find some already-picked strawberries last weekend at the local farmers market, so I left an arm and leg there in exchange for a quart of those plump, red juicies (really, it was the three year-old I did it for).

After doling out about five berries each for an afternoon treat, we had just enough for shortcake in the evening. I don’t know about you, but when the thermometer hits about 80 I can hardly stand to turn on the regular oven. Enter, the toaster oven. Perfect for a small batch of biscuit-style shortcake. The recipe I use from The Joy of Cooking instructs the baker to make the regular Rolled Biscuits with an extra TBSP of sugar and 1/2 tsp of salt. I skip the extra salt and do the rest. Perfect with a scoop of vanilla ice cream and a spoonful of sliced strawberries!

It just remains to be asked: Why do we only do this with strawberries?!

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How is your family celebrating spring in full swing?

with love, Anita