Food You Can Eat: Strawberry Shortcake

Last week, we had strawberry syrup, sauce and vinaigrette, and today we have strawberry shortcake.

I picked all these; it was a lot of work!
Pro-tip: you can freeze berries on a cookie sheet and then store in a Ziplock baggie. Great for smoothies!
Mash mash mash!
Mix mix mix!
Into the oven…
…out of the oven
I didn’t have any whipping cream, to my detriment. Make sure you pick some up before you start.




  1. It’s not quite yet too hot to bake so I think I’m going to have make one of these today.

    I need to do some research on a toaster oven that is good enough to bake stuff like this evenly, big enough to fit a pan of brownies, but not so big it takes over the counter.

  2. We have a couple of raspberry bushes. They’re only a couple of years old and the yield is pretty low. We started with four but lost two. They were very small when we got them. The late frost this spring didn’t help.

  3. I just learned that you can use powdered milk to make whipped topping. I haven’t tried this but I always have dry milk on hand. Seems like it needs some sweetener though, powdered sugar?

    Whipped Topping
    You can use shelf-stable powdered milk to make whipped topping in a pinch. Add equal parts ice-cold water and powdered milk to the bowl of your stand mixer. Whip the mixture until it’s nice and fluffy.

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