Here we are once again with a Candid Appetite Classics on our hands. Where have the days gone? This time around I decided to take the sweet route, since the last one was so savory and cheesy. Not that there’s anything wrong with savory and cheesy. I actually prefer it that way. I just wanted to switch things up a bit, that’s all. Since strawberries are in season at the moment, here in Southern California, I thought the best thing to do was to take all those fresh berries I have lying around in the fridge, and turn them into something more useful and productive. (Yes, dessert can be productive. Just go with it). I decided to stuff said strawberries into homemade sweetened biscuits with a ridiculous amount of freshly whipped cream. I’m declaring this whole week “Dessert for Breakfast Week” so you better get a move on it and make these shortcakes pronto. I’m giving you a whole week to celebrate, rather than just one day, because I know we all get busy and don’t always have all the time in the world to get in the kitchen and bake something sweet. Let alone eat it for breakfast. So don’t worry about it, take you time. You have a week to stuff your face with whipped cream, biscuits and berries first thing in the morning.
I was just talking to a friend the other day about strawberry shortcakes, because that’s what you do with your friends. You talk about rich whipped cream slathered desserts on your way to brunch, where you’re about to eat too much food and drink way too many drinks on a late Sunday morning, well into late Sunday afternoon. We both sighed in disgust when our very important discussion lead to sponge cake strawberry shortcakes. We decided then and there that no strawberry shortcake should ever be made with those rubbery twinkie wannabe store bought sponge cakes that could double as something you wash your dishes with (I’m exaggerating). It’s blasphemous. They should only ever be made with lightly sweetened biscuits, and you should make them yourself, if possible, or trick your friends into making them for you. That’s the smart way to do it. Clearly we both have a love of biscuits, that’s why we’re friends, and furthermore we think biscuits should be incorporated into every one of our meals. Don’t you? He’s Southern so it’s allowed and I’m Southern at heart so it’s okay.
In case you’ve missed any of the other Classics in this series, you can search for “Classics” in the search bar to the right, on the site. Or you can just click here, I went ahead and did it for you because that’s how much I care. I CARE ABOUT YOU! You know what else I care about? Strawberries and biscuits, and since this dessert has both of them in one mega treat, I really care about this dessert. I won’t go ahead and say it’s my favorite thing to eat in the summer, that’s a loaded statement, I’m no fool. But I also won’t say that it isn’t my favorite thing to eat during the summer. Maybe because it’s easy enough to make without having to spend too much time in a hot kitchen when all I really want to be doing is laying under the air conditioning vent with a pair of sunglasses and a cocktail. Hey, you enjoy the heat the way you want to, and I’ll (not) enjoy it the way I want to. Either way, strawberry shortcakes are on the top of our summer lists. I just know it.