Spring's Sweet Delights! And We're "Berry" Excited...

Hey there, friends! With spring just around the corner, I couldn't be more excited to share one of my all-time favorite recipes with you. Our strawberry shortcake is not just a dessert—it's a celebration of the season, a symbol of sweet handmade perfection that brings joy to every bite.

Recipes are like stories, passed down through generations and lovingly modified to suit our tastes. Our strawberry shortcake recipe is no different. It's been handed down and tweaked over the years, evolving with our changing preferences. The result? A dessert that's not only delicious but also a testament to the love and care put into each step.

Picture this: bright red strawberries, freshly picked and sliced, nestled between layers of fluffy cake and topped with a generous dollop of whipped cream. It's a sight to behold, especially when served on one of our elegant cake stands. The combination of flavors and textures is simply divine, making it the perfect treat to welcome the arrival of spring.

I love being able to share this recipe with you all, in the hopes that it brings a little sweetness to your day. So why not gather your loved ones, whip up a batch of strawberry shortcake, and create some beautiful memories together? After all, nothing says "spring" like the taste of homemade goodness.

Strawberry Shortcake:  Makes about 8 large Shortcakes

Ingredients
2 pints ripe, well-rinsed strawberries
3 tablespoons granulated sugar, or more to taste
3 tablespoons light brown sugar
2 teaspoons lemon juice
4 cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
5 teaspoons baking powder
1 ¼ cups cold unsalted butter, cut into small dice
1 ¼ cups whipping cream
¼ teaspoon vanilla extract
For Whipped Cream
1 ½ cups whipping cream
¼ teaspoon vanilla
4 tablespoons granulated sugar

Procedure
1. Pick over and hull strawberries. Cut in half or slice, depending on size. Gently
crush about a quarter of the berries with a fork to release their juices. Mix
with remaining berries with the sugars and lemon juice. Set aside, covered,
for about half an hour to develop flavor. Preheat oven to 375 degrees.
2. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and
baking powder. Add ¾ cup of the butter, and rub into dry ingredients as for
pastry. Slowly add the cream, ½ cup at a time, adding just enough to make a
soft dough. *You may not need all the cream*
3. Once the dough holds together, gather gently on a lightly floured pastry
board, and roll it out to about ¾-inch thickness. Using a 3-inch biscuit-cutter,
cut an even number of rounds.
4. Use a little of the remaining butter to grease a baking sheet. Place half the
rounds on it. Melt remaining butter and brush a little on the rounds; place
remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
5. Remove from the oven, and pull shortcakes apart. Brush the insides with
some of the remaining melted butter.
6. Beat remaining cream until it thickens. Add vanilla and sugar. Beat again just
until thick.
7. Split the shortcakes, place a bottom on each plate. Top with a generous
spoonful of berries. Cover with a top half, add a few more berries, and top
with whipped cream.