Strawberry Shortcakes

After the macarons, I still had quite a bit of heavy cream left over. I figured I'd better use that cream straightaway. In something amazing. So I did.

Yesterday I opened the fridge for a snack and came face to face with two cartons of some mighty fine looking strawberries. It was then I realized I had all the ingredients to make strawberry shortcakes. They are a perfect summer treat and I already had the flour and other dry ingredients for the cakes.

I believe this situation is a lot like that saying, something about the stars are all aligned or whatever.


Strawberry Shortcakes
from here

4 c fresh strawberries
4 -6 T sugar (I used 4)
1.5 c flour
1.5 t baking powder
4 T sugar
1/3 c butter, cut up
1/2 c cold milk
1/2 t vanilla extract

Preheat oven to 425F. Rinse the strawberries and slice them up. In a bowl, stir strawberries and 4-6 T sugar and set aside.

In separate bowl, whisk flour, baking powder and 4 T sugar together. Cut in the butter until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir just till combined. It's a lot like making biscuits.

Drop mixture onto ungreased baking sheet in 4 equal piles and bake 12-15 minutes. Let cool slightly. Assemble the shortcakes. Eat.

The cold, soft, sweet whipped cream is like a pillow that contrasts with the still warm from the oven biscuit. The strawberries are juicy, fresh, sweet and give a nice pop of color.

I do believe the stars were all aligned and the universe was telling me to make strawberry shortcakes.