Strawberry Shortcake

I love strawberries. Almost as much as raspberries.

One summer-time treat I can’t pass up is strawberry shortcake – in most any variation. Have you noticed some people use biscuits for the cake. Others use actual cake. My Mom always made shortcake from scratch. It was dense and sweet and often made me think she had baked a pan of cornbread from the look of it, but the taste was all shortcake.

On occasion, if Grandma had been baking pies and there was leftover crust, she would roll the crust into a thin layer on a baking sheet and bake until a light golden brown. Then she would break the crust into bite-sized pieces and layer it with fresh sliced strawberries that she had smooshed a bit release their juice and ice cream. I kid you not, it is delicious. Especially if you pour a little of the juice over the top of the whole thing. You could also use whipping cream. It also tastes divine but my favorite is vanilla ice cream.

So you need pre-baked pie crust. Whip up a batch with my Vodka Pie Crust  recipe. It is easy and so flaky. Then just layer it in a bowl with berries. You can put them in whole but I think they taste best when you slice them, sprinkle on just a bit of sugar and smoosh them just a bit. Then top with vanilla ice cream. Continue layers and pour a bit of strawberry juice over the top. Give the berries just a minute to soak into the crust and the ice cream to soften and then attempt to stay upright as your knees turn into a jello-like substance as bliss overwhelms you and your taste-buds start applauding.

She Who Needs to Make Some Shortcake

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