When strawberries are in season and they can be had at local farmers' markets or pick-your-own farms, they are nothing short of amazing. These smaller, sweeter fruits almost bare no resemblance to their out-of-season grocery store counterparts. THIS is the time to make strawberry shortcake, and those beautiful berries demand that you don't skimp on the other ingredients - use REAL whipped cream and homemade cake (or a sweet biscuit, if you prefer) and LOAD IT UP! It took a quart of strawberries to make this cake, but boy, was it worth it. If you want to make this cake, here is the recipe:
Summer Strawberry Shortcake It comes from my favorite cake book,
Sky High by Alisa Huntsman. If you love baking cakes, you've got to get your hands on this book!
