I had my first Strawberry Shortcake of the season this weekend. It all started when my daughter, Robin, threw together a quick, but tasty dinner for overnight guests. She was making a couple of my favorites: crab cakes with roasted asparagus.
“What can I bring?” I texted. “Dessert?” she wrote back. I know she’s not into dessert making, preferring rather to make entrees, vegetable and salad dishes. So I agreed to bring dessert for seven.
I peered into my under-stocked refrig. Hmm. . . what could I make from the items I had on hand. Strawberries have been looking so good recently and I had a tray. That’s when the Strawberry Shortcake came to mind. The base is simple to make ahead and so is the strawberry-sugar concoction. All I’d have to do was run into Straub’s for some cream on my way to dinner. I could put the whole thing together at Robin’s lickity-split.
As it turned out I got lots of helping hands. One guest cut and sugared the berries. Robin’s husband, JC, whipped the cream. Robin helped slake the layers with cream and put the berries in place. A guest with a sharp knife and wit sliced and served the cake that had a tendency to topple.