that's what she baked.

Guys, it’s almost berry season ‘round here. Get excited.

A couple weeks back (I’m really behind) strawberries were on sale so we bought a bunch and it was wonderful. I had a lady lunch coming up, so I figured I’d provide dessert with simple strawberry shortcake fixin’s. (The bottom right picture included the whipped cream, sliced strawberries and biscuits. All ready to go!) That same day, we had some people over for dinner, and since I already had a bunch of stuff for it, I decided to make a fun take on strawberry shortcake (pictured top, right), inspired by a new cookbook I have which I will tell you about, but not right now. The recipe was for Strawberry and Basil shortcakes, but we didn’t have any basil around so I skipped it. I served the build-your-own dessert with both fresh strawberries and the balsamic-strawberry concoction. It was a great way to mix it up! I can’t wait to go strawberry picking in 2013. 

The whole ride home we were trying to decide what we shall do with all these strawberries… and of course, we decided on Strawberry Shortcake. 

We soaked the rinsed and cut strawberries in simple syrup* (I will do a post on this sometime soon) and baked biscuits from scratch (I didn’t have a biscuit cutter so we used a canning jar lid) and made whipped cream. The treat was well worth all the driving and work we had to do earlier in the day. 

*Tyler and I enjoyed these strawberries for the rest of the week on yogurt for breakfast. A great way to elongate the life of fresh strawberries.