I’ve been craaaaaaving strawberry shortcake. And since I live in a country of eternal summer. I can almost always get incredible strawberries. Like the kind that are so soft and sweet that they melt in your mouth, and you momentarily die and go to heaven. But then you come back so you can eat more.
I’ve never attempted shortcake before, but thanks to Deb over at the Smitten Kitchen I went for it today. I used this recipe, with a few minor changes* and it was incredible. You should try it. You’ll be soooo glad you did. It might even change you a little bit.
Oh I forget, some of you are in the land of eternal winter, below freezing temperatures and abominable snowmen. Sorry, I guess you’ll have to wait a few months :). I’m cruel, I know. But for now you can drool over my strawberry shortcake and wish you were here.
First I made the incredibly tasty shortcakes.
to die for. I’ve never tasted anything like it.
*my minor changes were that I substituted sour cream for the heavy cream in the batter, used a little less butter, and used regular egg yolks (without hard-boiling them)