Finally, this year’s strawberry season has hit central Pennsylvania. I was getting a little antsy as it is about 2 weeks later than usual. Strawberry season is like Christmas for your taste buds. For 3 glorious weeks we don’t have to buy strawberries trucked in from California at the grocery store. Instead we head to the local U-Pick strawberry patch where the berries are brilliant red and taste divine.
I headed out yesterday morning around 10 with my girls. They were gung ho at first to pick the berries, but that tapered off quickly as the sun started to blaze. “Mommy, I’m hawt”, “Mommy, I firsty”, cried my flushed three year old. So I opened the doors of the van and they sat with their legs dangling out the back door as I quickly picked a 4-qt box. Far from my normal 16 quarts that I usually pick every year. But I was melting too, so I will try to go back without the kids this weekend.
Four quarts of fresh, local berries will be eaten very quickly at our house. I’m not even going to bother making jam with it or even try to freeze them. We’ll be eating strawberries for breakfast, lunch and dinner until they are gone.
You won’t find me cooking too much from a box mix here on Family Balance Sheet, but nothing conjures up sweet childhood memories than shortcake made with Bisquick. It is how my grandmother made shortcake, my mother and now myself. The simple recipe is on the box and it includes the Bisquick, sugar, melted butter and milk.
MMMMMM…the shortcake is covered with strawberries and cold milk and I enjoyed every single bite.
How do you make strawberry shortcake? Let us know in the comments. If you are a blogger, please include a link to your recipe.
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