I didn’t plan on writing about strawberries today. But then I remembered how I couldn’t stop sniffing my bowl of macerated berries yesterday—sweet juice mixed with a hint of mint, a smell that made me pause mid-bork. There’s something about that fragrant burst of ripe strawberry aroma, especially when it’s paired with just a touch of vanilla or a crush of almonds. It’s funny how something so simple—edges of red juice, tiny seeds—can make a gloomy day feel a little brighter.
These desserts matter right now because strawberries are flooding markets now, screaming summer in every bite. They remind me of childhood afternoons, chasing that perfect red one to turn into jam, only to realize store-bought is just as good if you don’t have time to cook. Something about these recipes makes me think, maybe I don’t need a fancy bakery. Just a bowl, a spoon, and strawberries at their peak.
Strawberry Vanilla Shortcake
Ingredients
Equipment
Method
- Place sliced strawberries in a bowl, add 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Gently toss to coat and let sit at room temperature for 15 minutes until the berries release their juices and soften slightly.1 pint strawberries, 2 tbsp granulated sugar, 1 tsp vanilla extract
- Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubes of butter and use a pastry cutter or fork to cut in until the mixture resembles coarse crumbs with pea-sized pieces.2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter
- Gradually pour in the milk, stirring gently with a spatula or spoon until just combined and the dough comes together. Do not overmix.3/4 cup milk
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, forming 4-6 shortcakes. Bake in the preheated oven for 12-15 minutes, or until golden brown and risen. Allow to cool slightly on a wire rack.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Keep refrigerated until ready to assemble.1 cup heavy cream, 2 tbsp powdered sugar
- Slice the cooled shortcakes in half horizontally. Spoon macerated strawberries onto the bottom half, add a dollop of whipped cream, then top with the other half of the shortcake. Garnish with additional strawberries or mint if desired.
Notes
Honestly, I keep thinking about how many ways you can turn strawberries into something new without sacrificing that bright, juicy punch. It’s wild how versatile they are when you get a little inventive. Anyway, I’ll probably be making one of these as soon as I get home, just to see how it feels in my kitchen. Maybe I’ll even toss in a pinch of balsamic—should’ve tried that ages ago.