Pick Your Own Strawberries started at the Farm and my kids were first in line. Suddenly, it’s strawberry season at my house. Those tasty red morsels will become jellies and jams and smoothies. Over the next few days, they will adorn the tops of cereal bowls, ice cream bowls, and most everything in-between. The children will be in a semi-permanent state of stickiness.
After the first pick of the season, the kids requested strawberry shortcake for dinner. Now, I’m in favor of dessert for dinner as much as anyone, but feeding four kids under 6 that much sugar an hour before bedtime? Not the best idea. We came up with a compromise recipe that turned out to be so delicious, everyone wanted it for breakfast the next day too.
Step 1 –> Take your favorite biscuit recipe (everyone’s got one!) and bake in a large cast iron skillet. I would recommend using one of the KING ARTHUR brand ORGANIC FLOURs available in Aisle 6!
Step 2 –> Instead of the traditional whipped cream we sweetened some Greek Yogurt for an extra hit of protein. We used the Green Mountain Creamery Non-Fat Greek Yogurt (available in the cooler doors). Sweeten to taste with a little bit of maple syrup. If you haven’t tried Ben’s Sugar Shack Robust Maple Syrup, find it in a Display in Aisle 1 near the Lunchbox!
Step 3 –> Halve strawberries. Yup, that’s it. Just remove the greens and cut them in half. Most recipes you find online have you coat them in sugar, or mash them up, or spritz them with lime juice. Not Bartlett Strawberries. They are sweet enough as is (and remember this is Main Course Strawberry Shortcake, not dessert).
Step 4 –> Layer biscuit, yogurt, strawberries, biscuit and serve!
That’s all for now! Here’s wishing you a sweet Strawberry Season! See you on the Farm!
– David Shepard
Operational Systems Manager