So much for cozy soups and hot chocolates … it’s been getting downright hot and sunny here in the DC area lately, which means that it’s time for strawberries! There are so many things to do with strawberries … jam, bread, on ice cream, in a milkshake, in boring grain cereal … and in strawberry shortcake, which I am eating in this very moment.
It’s so easy to make. I cheat, I guess, and use Bisquick. There’s a recipe on the box for the delicious lumps of dough, and all you need besides that are fresh strawberries (maybe six or seven sliced up), sugar, and milk.
Step 1: Place a warm lump of dough in a bowl. It looks homely and alone, doesn’t it? On to step 2 for the solution to this unsightly problem!
Step 2: Add the sliced strawberries. They incorporate color and cheerfulness into an otherwise colorless, carbohydrat-ey concoction.
Step 3: Because strawberries aren’t sweet enough on their own (tee-hee), you should add some sugar. What I do is dump a sizable amount of sugar on top. Maybe an eighth of a cup. More sugar than you should ever put in something, is the amount you should put in here.
Step 4: If the dough turned out to be a little burnt in the oven or you’re afraid they might be dry, do not fear, for the milk that you will add last will be absorbed into everything and you won’t even notice. Add enough milk to be absorbed, and then add a little more.
And …Voila. A sweet and vaguely healthy breakfast, lunch, dinner, or snack. It’s comfort food, it’s togetherness food, it’s lazy food, it’s filling food. It’s one of the best parts about strawberry season.
Welcome, Spring, and all of your fruit and veggie bountifulness!
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