April 25, 2025
Hello Foodie Friends
Why is it strawberry shortcake has been so popular for all these years? It's the perfect combination of simple, fresh ingredients that come together into something way more delicious than the sum of its parts. You get a perfect contrast in textures and flavors...buttery biscuit or sponge cake that’s tender and slightly crumbly, Juicy- tangy-sweet strawberries, and light and fluffy whipped cream. Each bite balances richness, tartness, and sweetness. It’s nostalgic, yet totally satisfying.
Seasonal star power! Strawberry shortcake shines during spring and early summer, when strawberries are at their sweetest and juiciest. It’s a dessert that feels tied to nature’s rhythm, and that freshness really resonates.
Make it from scratch, semi-homemade, or even deconstructed into parfaits. Some folks use angel food cake, others use biscuits or sponge. It’s adaptable and forgiving, which makes it accessible for all levels of bakers. (pssst... in a pinch you could even use a box of Twinkies!)
Enjoy!
Marzee
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STRAWBERRY SHORTCAKE
INGREDIENTS:
1 lb fresh strawberries, stemmed and sliced
1/4 cup sugar
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup cold butter, cubed
2/3 cup milk
1 tsp vanilla extract
Whipped cream
DIRECTIONS:
Toss strawberries with 1/4 cup sugar and set aside to macerate or at least 30 minutes. Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, salt, and 1/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined. Drop spoonfuls onto a baking sheet and bake 12-15 minutes or until golden. Let biscuits cool, then split them, layer with strawberries and whipped cream. Top and serve.
MARZEE's CORNER
TIPS FOR CHOOSING STRWBERRIES
This makes all the difference—especially in something like strawberry shortcake where they're the star.
Color Matters - Look for deep, vibrant red all over. Pale or white-tipped berries aren’t fully ripe and won’t be as sweet. Strawberries don’t ripen much after picking, so what you see is what you get.
Check the Cap (The Top Green Part) - Leaves should be fresh, green, and perky, not wilted or brown. A fresh cap means the berry hasn’t been sitting around too long.
Size Doesn’t Equal Sweetness - Bigger isn’t always better! Sometimes smaller berries are sweeter and more flavorful. If you're at a farmer’s market, ask for a taste—farm-grown berries often beat grocery store ones.
Smell Is a Big Clue - Ripe strawberries should have a sweet, fragrant aroma. If they don’t smell like strawberries, they probably won’t taste like much either.
Inspect the Bottom of the Container - Flip the container over and check for any mushy, moldy, or leaky berries. Moisture or juice in the container = spoilage is starting.
Don’t wash strawberries until you’re ready to use them. Store them unwashed in the fridge in a single layer on a paper towel-lined tray, covered loosely.