Sunday Things: Late Strawberries

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The strawberries finally look delicious here in Minnesota. They are late this year. Ripe and smelling of summer, I leave them out on the counter, unrefrigerated. I prefer them that way and how, in consequence of leaving them out, their aroma blossoms fuller. They wont spoil. They’ll be gone long before there is any chance of that.

When I was little and strawberry season came around in Florida, we would go to the you-pick-’em strawberry farm and the whole family (and family friends) would cruise the black-plastic-clad rows of dirt that boasted strawberry plants for as far as the eye could see. I think we ate way more strawberries while picking them than we actually brought home. And when we got home from the strawberry fields we knew my mom wouldn’t even make strawberry shortcake till the next day because we had all gorged ourselves to the point of aversion to anything berry for the rest of the day. When she did make it she made the kind you make with Bisquick. You split the mini cakes in the middle and fill them with strawberries that you have sliced and added sugar to and then put more strawberries on top and then put whipped cream on top of that and then a final decorative strawberry on the very top of the pinnacle of cream you have erected.

In my memory those strawberries loom large, some of them so big they looked like freckled turnips. Do you remember the first time you bit into a strawberry fresh off the vine and in doing so you discovered that the inside of a strawberry is shaped like a heart? ❤ The thrill of discovery along with the sweet taste of berry?

Here’s hoping your summer has that kind of sweetness, that kind of wonder and that like your berries, it’s just the way you like it.

Bisquick Strawberry Shortcake Recipe
6 shortcakes

4 cups sliced fresh strawberries
1/2 cup sugar
2 1/3 cups Original Bisquick mix
2/3 cups milk
3 Tbsp sugar
3 Tbsp butter, melted
1 container (8 oz) frozen whipped topping, thawed
(Feel free to use whipped cream from a can if you want to. I always do.)

MIX strawberries and 1/2 cup sugar: set aside. Heat oven to 425º F.
STIR Bisquick mix, milk, 3 Tbsp sugar and the butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
BAKE 10-12 min or until golden brown. Split shortcakes; fill and top with strawberries and whipped topping.


And before the strawberry season is done, I’ll be making my annual strawberry jam — summer in a mason jar.

Photo Copyright Annette Marie Hyder