Strawberry Dreams

Nothing makes me happier in the Spring than to see the giant juicy strawberries all over the produce section! This just makes me smile. It instantly takes me back to being a kid and coming home from softball practice for dinner. Mom would make a casserole but we all knew we had to make a happy plate. Because….Mom had strawberry shortcake for dessert. I am a biscuit fan for shortcakes! My hubby is a sponge guy. But today I am sharing my Mom’s recipe for the yummiest biscuit to grace your berries!

I am also sharing what might be the best thing you will ever but in your mouth with a strawberry! It is the recipe from Joe’s Stone Crab in Miami…my hubby orders their Berries and Cream every time we go…I spent years trying to duplicate the sweet yet tart creamy heaven. But no luck. So, I asked our waiter! He brought out the chef and he shared the recipe with me. Since then, I make this by the bucket load in the Spring! Perfect to give as a gift! Just store it in large mason jars!

Berries and Cream

2 cups Braum’s heavy whipping cream
1 cup Braum’s buttermilk
1 tsp. vanilla paste
2/3 cup Braum’s sour cream
3/4 cup powdered sugar

In a large bowl whisk together all of the ingredients. Store in an air tight mason jar. Shake before pouring over fresh berries.

Strawberry Shortcake

2 cups all purpose flour
4 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons unsalted Braum’s butter
3/4 cup Braum’s half and half
melted butter

Preheat oven to 450 degrees. In a large mixing bowl combine the flour, baking powder, sugar, and salt. Using a pastry blender or your hands work in the chilled butter till the mixture forms fine sand like granules. Add in the half and half stirring only to combine. Drop large rounds of dough on a parchment lined baking sheet. Sprinkle with cinnamon sugar and brush with melted butter. Cook for 10-12 minutes or until golden brown. Split biscuits in half and top with sliced fresh strawberries and whipped then cream.