In my mind May 31st is last day of spring and June 1st is the official first day of summer. I know the calendar has something to say about this, and it may or may not line up with what I have to say about the matter. I’ve got to say, psshaw! What does a calendar know about this kind of thing anyway?
There is a method to my madness. In Colorado we have a saying, “If you don’t like the weather wait five minutes.” Now at this point it is an incredibly cliched saying but, that’s probably because there is a lot of truth to it. May is kind of a confusing month. We swing back and forth between snow and 85* weather, at least a few times before May ends. The tulips come up, start to bloom and then have to hide from frozen temperatures. That’s spring in Colorado. By June, though, it’s all around warm. Its only snowed once in June in the last zillion years, from what I remember anyway. So, June = officially summer in my world.
I am so ready for summer too! I can’t wait for the summer barbecues, preferably in a lush garden area, with the whole clan. Pulled Pork, burgers, pasta salads! I can’t wait for lingering late on a warm evening over a glass of wine and dessert, out on the patio at a favorite restaurant, chatting with a friend. A nice sweet Riesling is perfect for summer don’t you think? I’m ready for picnics at playgrounds! (As mother of two boys I spend a lot of my summer at the playground.) I’m ready for bike rides. Mountain strolls. Outdoor concerts. Boating on the lake… ok that last one is only in my summer fantasy world. I don’t own a boat. I don’t know anyone who owns a boat. Though if you own a boat it’s time we be came in person friends in addition to internet friends!
Summer is almost here. It’s only a week and a day until the end of May. It’s time to break out the summer recipes and dust em’ off in preparation!
Is there a dessert that says summer more then Strawberry Shortcake? Ok, maybe ice cream, I’ll give you that one.
Really, you have to admit Strawberry Shortcake is quintessentially summer food. You just can’t start making it whenever you feel like. You have to wait until berry season really starts, so those strawberries are a ripe shiny red, plump, sweet, and just a little juicy. Summer food, right?
I’m a little particular about my Strawberry Shortcake. I know it’s traditionally made with a dryer, sweetened, biscuit acting as the cake, and the moisture comes from the juicy strawberries. Not a bad concept in theory, but a lot of strawberry shortcakes end up being too dry. On the flip side if you make it too cake moist it’s not right either. Then you’ve made strawberry cake not shortcake. Not that there is anything wrong with a strawberry cake, it’s just not the same thing. I’m excited to share today’s recipe with you though, because I feel I’ve found the perfect balance between dry but not too dry. Add the ripest, juiciest berries you can find, mountains of fresh whipped cream, and you’ve got a show stopper of a summer desert! Enjoy!
P.S. I’ve been invited to enter the Driscoll Strawberry Shortcake Recipe contest. Luckily, I had already worked out this fantastic recipe, and happen to use Driscoll berries anyway… so it all worked out rather well. Wish me luck!