It’s finally warming up. There was a final last snow hurrah which in the interior of the province which missed us (we had drizzle), and the air is beginning to feel warm. I’ve never been interested in sun tanning, but this year, I can kind of understand it.
To celebrate our newfound spring, I splurged and purchased flown in strawberries to use up the leftover biscuits as strawberry shortcake. Somehow, it just feels like the perfect dessert to express exuberance. It’s probably because the local strawberry season is so short, we all eat as many as we can get, and strawberry shortcake is the most elegant, pretty and perfectly satisfying strawberry dessert there is. And everyone has their own way of serving it. I have witnessed arguments over the best strawberry shortcake version.
Up to now, I have been serving it with homemade strawberry sauce, whipped cream, decorative fresh berries, and cream biscuits. The cream biscuits were a recipe from my sister which she found in a Pillsbury cookbook. It’s simply Bisquick mix, and enough heavy cream to make a dough. Roll them out, cut into circles, and bake at 350F until puffed and golden. They really are excellent biscuits.
Now, I think I’ll serve my strawberry shortcake with the buttermilk biscuits. They are the perfect texture, and the soft flavour is great with the sweet berries. They don’t absorb the juice too quickly either.