Strawberries...

One of my favorite things about this time of year is 

Strawberries!

And this year

we had LOTS of

Strawberries!!

Picking strawberries was a 

Family Affair.....

Take a look...

My daughter stopped by to pick her bucket full.

Jack helped....well sort of...

Both the grandkids sampled the 

PURE GOODNESS....

Isn't she a doll?

Pappy thinks so!!

Love this picture of the "strawberry handoff"

Forget the bucket, it goes straight in his mouth!

 All good things must come to an end:(

But don't you leave before I share one of my favorite shortcake recipes.  

It's the kind of cake you make, 

ONLY

if you know all of it will be eaten in one sitting.

Here's the recipe..

Makes you want to go whip up a strawberry shortcake and invite your friends or family over, huh?....

Strawberry Season (Strawberry Shortcake)

Hubs making his way around
the Strawberry Patch
Taste-testing!

Strawberry season is well under way here in the mid-state.  We have been totally enjoying this juicy fruit! I can boldly say that we loovvveee all things 

STRAWBERRY!

In Honor of these delectable little beauties, here's one of our favorites.  It's a recipe I've been making for years. I got it from one of the Reiman Publications.  
(Taste of Home, or perhaps Country Woman)


Strawberry Shortcake


1 qt. fresh strawberries, sliced
1 to 2 TBLSP sugar


SHORTCAKE:
1-3/4 c. flour
2 TBLSP sugar
1 TBLSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c cold butter or margarine
1 egg
3/4 c sour cream


TOPPING:
1 c whipping cream
1-2 TBLSP sugar
1 tsp vanilla


Combine strawberries and sugar; set aside. 


 For shortcake, combine dry ing. in a large bowl; cut in butter until crumbly. In a small bowl, beat egg; add sour cream.  Stir into crumb mixture just until moistened. Turn onto a floured board; knead 25 times or until smooth.  Roll out into a 7-1/2 inch circle.  Cut a 2 inch hole in center to form a ring.  Place on a lightly greased baking sheet.  Bake at 425 for 12-14 minutes or until golden. Remove to a wire rack to cool.  
For topping, beat cream and sugar until stiff peaks form; stir in vanilla.  Just before serving, split cake horizontally.  Spoon juice from berries over bottom layer.  Top with half berries and half of the cream. Top with cake layer, remaining topping and berries.  
Serves 8 friends!

ENJOY!