This afternoon I had left the Italian bakery and went next door to the fruit & vegetable stand with the intention of buying a tomato for a sandwich and the smell of sweet, ripe strawberries wafted up and smacked me right in the face. The smell was so sweet and fragrant I couldn’t resist buying two big containers of them.
Strawberries aren’t exactly in season quite yet, but these ruby beauties glistened in their plastic shell and beckoned me to take them home… I was more than happy to oblige.
While the majority of these will be eaten just as they are, a few lucky berries will be swimming in a cloyingly sweet syrup drizzled over top of a strawberry shortcake.
There are two schools of thought where a shortcake is considered… some prefer more of a “biscuit” type shortcake that isn’t sweet at all. My insatiable sweet-tooth however, won’t stand for it. The “shortcake” part of my dessert is a rich buttery cake that is sweet and good enough to eat on its own.