Now that I live in Southern California, strawberries appear to be everywhere - the grocery store, the farmers market, a temporary strawberry stand and the back of a vendor's truck. And, when they're in season, I can't get enough of them.
I've eaten them whole and dipped them in chocolate. I've dunked them in creme fraiche and crushed them into strawberry lemonade.
I love to eat them sliced and macerated with sugar, tossed with blackberries, a splash of cassis liquer and a zest of orange. Don't they look stunning in a blue bowl?
Life is just a bowl of berries.I throw those same berries into a cocktail glass and make a breakfast parfait with Greek yogurt. I have a large collection of stemmed glasses and don't believe in waiting until happy hour to use them. The glasses were gifts from a group of friends who figured that the stemware would raise my spirits when I was trying to pump out stem cells for a stem cell transplant nearly three years ago. (Get it? Stemware, stem cells?) Every time I eat or drink from one of the glasses, I think of my good friends and my good fortune.
But, of course, my favorite thing is still that strawberry shortcake. This recipe from the LA Times calls for orange zest in the dough and a splash of orange juice with the strawberries. I also added a little zest and a wee bit of cassis liquer to the whipped cream. I think it's my favorite shortcake recipe ever. It's even better than the Bisquick mix and cream from a squirt can of my childhood.