Today, I am beginning my new summer recipe series Fruit On Tuesday!
My first recipe series was born after a post-holiday meltdown. After I pulled myself together that frenzied Tuesday afternoon, restoring a bit of order to my home and making a tried-and-true soup for dinner, I hatched a plan to make soup for dinner--a different soup for dinner--every Tuesday that winter, and share the recipes with you. Thus began Soup On Tuesday.
Last summer, we had Salad On Tuesday. (And you can bet I'll be pulling out some of those recipes again this summer too!)
This past winter, I made Bread On Tuesday. Nothing like the aroma and taste of hot-from-the-oven bread.
In this Fruit On Tuesday series, I am going to challenge myself to use fruits in creative ways. Again I'll be sharing some old favorites as well as some brand new (to me) recipes. We'll be using fruit to make everything from pie to salad, from sauce to salsa, from cake to chutney.
Today's recipe is of the tried-and-true variety. We were blessed with oodles of strawberries in our garden this year! Strawberry shortcake is just one of the ways we used some of our bounty.
My shortcake is not really cake-y. There is no shortening (is it really "shortcake" then?) and no eggs. It is more like a slightly sweetened, buttery biscuit, and I make them in individual portions.
2 to 3 cups capped, sliced, and slightly sugared (1/4 cup?) strawberries