Oh, the things we can do with June strawberries. We can eat them as-is. We can roast them in the oven. We can bake them into this feather-light souffle, or glaze them for this chic French tart. We can even turn them — gasp! — into Strawberry Shortcake. Speaking of which, here’s a rather unusual recipe for this ubiquitous dessert of berries, biscuits and whipped cream: The following recipe was
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