Oh how I love...

STRAWBERRY SEASON!!

I love these juicy little guys that you can go and pick yourself. I know that we can buy "strawberries" during other seasons, if that's what you want to call them, but nothing beets the flavor of local strawberries. Its hard to believe how much nutrition in packed inside; they are full of vitamin A, B and C!

Our families have been picking strawberry's for the past week so we got to share in their labor this weekend while we were home. After enjoying a wonderful BBQ the desserts served where everything strawberry!

First this simple little treat of hand dipped chocolate covered strawberries; and yes some even had sprinkles on them for the kid in all of us.


Next was a pie that is well...not so healthy for you but as my mother in law says you can only enjoy this pie during strawberry season which usually is two weeks to 1 month. So when put into perspective...bon appetite! I will post the recipe later.


And of course we wouldn't want to foget old faithful. Strawberry short cake on homemade biscuits with real whipping cream.


The best biscuit recipe I have found is one that my mother-in-law uses

2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cream of tarter
3 heaping Tbsp shortening
1 cup milk

Combine Flour, soda, powder and cream of tarter

Mash in shortening with a fork until shortening makes little balls

Add 1 cup of milk and stir just until combined

Plop dough onto a floured surface and pat down with hands. Then cut out biscuits using a biscuit cutter, a round cookie cutter, or a can (soup or tuna) that has both the top and the bottom removed.

Bake in 350 oven for 20 - 25 minutes

~ Now there are some serects to baking biscuits. One is that you don't want to over work the dough because unlike bread, which needs a lot of work because the yeast will raise better, biscuits will not raise if they are handled too much. Another sercert to getting a nice fluffy biscuit, which I learned from Martha Stewart, is that when you are cutting the biscuits out you NEVER want to twist the cutter. When you twist the cutter on the dough it closes off the air holes with help make the biscuit light and fluffy.

Now for the short cake part. You cut the biscuit in half; not by using a knife but by poking a fork the whole way around it until it breaks apart. Then on the bottom part you add strawberry's that have been cut up and whip cream. Add the top biscuit, whip cream and crown with strawberries!

For a new twist on whipping cream try sweetening it with maple syrup instead of sugar. It give it a great flavor that enhances any desert!