Last week Waverly went to a farm to pick strawberries. The farmstandd we went to was overflowing with the bounty of summer, even with all of the rain we've had in Seattle over the past few months. In addition to the strawberries which literally melted in your mouth with sweetness, I also picked up some corn on the cob, warm biscuits, eggs and a marionberry pie (which made a lovely breakfast the next few mornings.)
My favorite way to eat strawberries is fresh from vine while sitting in the sun but strawberry shortcake is a close second. It's such a simple recipe. Wash, hull and slice strawberries and set aside. Slice a biscuit in half. (It's best warm so either serve immediately after baking or toast lightly.) Top with spoonfuls of strawberries and sprinkle with a quarter teaspoon of sugar and pile high with vanilla whipped cream. Top with more strawberries. I could honestly eat this for breakfast. lunch and dinner all summer.
I purchased this strawberry huller and slicer and this $9 gadget was a game changer. I don't usually like to buy kitchen gadgets that do just one thing but thing one made hulling the strawberries a cinch.
Available on Amazon for $8.98.
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