Strawberries are in season and it’s time for a summer classic. . . strawberry shortcake. My version is light and fluffy and keeps well for up to a week. You can also freeze the biscuits and save them for raspberry, blueberry, and peach season too!
I recently made 120 of them for Alexandra and Carvil’s backyard wedding reception and they were a huge hit! Many of their guests came back for seconds.
Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.