I love when Trevor is in a dessert-making mood. Last week, he brought home some absolutely beautiful strawberries from the Hillsdale Farmers’ Market and was inspired to make shortcake. (He forgot to get apples from Persephone Farm and needed a fruit fix.) He busted out the ultimate cooking reference book, Joy of Cooking. If you want to know how to make the perfect white sauce — or skin a squirrel — the Joy of Cooking is your book. And of course there’s also a recipe for shortcake.
The shortcakes came out of perfectly fluffy, but the bottoms were a little too dark. Not that that stopped us from scarfing them down! But next time we’ll remember to use our Silpat baking mat and they should be perfect.
We topped the strawberries and shortcake with homemade whipped cream. It worked out perfectly that we had some extra whipping cream on hand. There is just no substitute for real whipped cream. As much fun as those spray whipped-cream cans are, it’s always better to make your own. These were probably the last strawberries we’ll see until next year, but we definitely made the most of them!