Our spring has been lackluster and the garden has suffered for it. The last time I had checked the strawberry bed, the little berries were small and green. I had (quite frankly) forgotten about them, so imagine my surprise when my son & his friend came into the house with two big, red strawberries. The kids said there were lots more out there. When did this happen?? So, I gave them some bowls to pick whatever ripe strawberries they could find. I was very pleased when they brought back enough to make a dessert ~ Nice!
I looked around and found this recipe for (a healthier) strawberry shortcake. It called for basic ingredients which I always have on hand and the recipe was easy to make/follow ~ even for this challenged baker. :) I did try using the pastry blender to combine the butter and flour, but got frustrated pretty quick and ended up just using my fingers. (soooo much simpler!) I made a few changes to the original recipe ~ I added an extra teaspoon of sugar to the shortcake batter, as well as a teaspoon of vanilla extract; I used fat free Greek yogurt and sweetened it with honey instead of sugar and used a splash of vanilla extract instead of the lemon zest (my guys like vanilla flavor more than lemon flavor). I made the shortcakes bigger, so came up with three instead of four. What a marvelous, light, rich and tasty shortcake. More real-time baking in my kitchen tonight. :)
|School is now out for the summer ~ Let the games begin!|