Delicious berries awaiting conversion to strawberry shortcake.
Prompted by a tasty looking quart of strawberries I picked up at the Greenmarket on Saturday, I've been eating shortcakes with various fruit. Saturday evening I made my favorite shortcake recipe (Shortcakes for strawberries and other fruit) and had two biscuits worth of strawberries and whipped cream. I garnished with some fresh basil and that added a delightful touch. Sunday I had biscuits left, but no more strawberries, due to my greedy eating Saturday. So I took some frozen wild blueberries (usually reserved for pancakes and smoothies), thawed them and tossed them with a bit of sugar. What do you know?! Blueberry shortcake (this time garnished with fresh mint) is pretty tasty too.
So last night I was going to use some frozen peaches I had, but then I spied some California peaches in the market that seemed soft and smelled pretty good. Alas, they didn't have much flavor, even after maceration with sugar and basil for an hour. My third batch of shortcakes was a bust. The biscuits had gotten too soft and mushy, the peaches were flavorless (reminding me again why I only buy local fruit in season), and the whipped cream was good. You can't screw up whipped cream, can you?
I think I may be on the verge of a shortcake bender though. It was so good (and healthy, right? All that fruit, and the calcium from the cream?) and easy and tasty. I want some kind of fruit and shortcake dessert every night!