Strawberries were bonkers this year. We harvested so many that they could probably be counted in bushels, I kid you not (and then my parents off-loaded a few bowls of berries from their patch, too). I’ve spent hours at the kitchen sink, topping and slicing berries until my fingers shriveled. A couple different times, guests showed up on a berry day and we put them all to work — which made my job infinitely easier (and makes me think I should always have company over on berry days).
Now I have over fifty quarts of sliced, sugared berries in the freezer, plus another ten or so quarts of frozen whole berries for smoothies and several batches of jam. In fact, we have so many berries in the freezer that we plugged in our smallest little freezer and then filled it to the brim. In other words, we have an entire freezer dedicated to strawberries, o the wealth!
And that’s not counting all the berries we ate fresh, in strawberry cream pies, strawberry rhubarb pies, fruit smoothies, berries on ice cream, berries on granola, strawberry shortcake.
I made a double batch of the shortcake for our supper on Memorial Day when my husband’s sister’s family came for the night. Along with the enormous bowl of berries (that they all helped to top and slice, of course), there was whipped cream. I had some of shortcake with whipped cream, but then I tried some with milk, which I actually preferred. With milk, the cake and berries felt more substantial, more slurpily delicious.
I made another shortcake a few nights ago. We devoured it, again — there’s something deliciously quaint and wholesome about an entire dinner consisting of berries, cake, and milk — and it got me wondering: why do I ever bother with biscuit shortcake? A sheetcake is so much easier than individually dolloped biscuits, and the leftovers hold up better, too.
Now, off to the kitchen where a big bowl of — you guessed it! — strawberries is waiting to be turned into something or other.