Tip of the Week: Homemade Strawberry Shortcake
On my way home last night, I did the one thing that everyone always says to not do —I went to the grocery store hungry! We’ve just returned from a week of being out of town and my cupboards, as Mother Hubbard shared in her nursery rhyme, are bare. My grocery-store mission—fruit or veggies that would be quick and appealing.
Mission accomplished – the strawberries were both beautiful and on sale! Skipping the pre-packaged “shells” that they sell, along with the “strawberry glaze,” I decided to make shortcake at home. Intimidated by “from scratch”? I used to be, but as I was reminded last night, it often takes the same amount of time as a ‘Quick-mix’ does, and you know what went into the mix. Plus, when it came time to cut the pieces apart – my youngest daughter loved the opportunity to use the cookie cutter on the rolled-out dough. And I loved chatting with her about her first day back to school – the who, what and how-it-went rolled off her tongue while she used the biscuit cutter to make two dozen shortcakes for dessert.
Rinse and cut the strawberries, sprinkle lightly with sugar and once the shortcakes were done—yum. Not crazy about strawberry shortcake? Here’s some other great ideas for this gorgeous red fruit! And, next time we go on vacation, my packing plan will include the frozen crockpot meals from a couple weeks back!
– Frances, Mktg & Comm, wife and mom of 2