Fresh strawberries are all over the place and as summer approaches, there will be even more of the sweet scarlet morsels.
Most of the time, I don’t have to wonder what I’m going to do with them (as in recipes) because I can’t resist eating them fresh and whole. But there are many very good strawberry recipes and I hate to turn my back on them, so I try to save some of the fresh berries to use in those recipes.
We are fortunate to have access to fresh-picked strawberries. I love to bite into the ones that are so fresh they are shiny, and still just slightly warm from the sunshine they soaked up in the fields.
The night before writing this, I used the last of what strawberries I had and made strawberry shortcake. But I made a mistake when I bought a pressurized can of whipped topping. I should have checked to make sure it said “whipped cream” because I got one of those oil-based toppings. They look nice, but I much prefer the taste of real whipped cream...