This is not so much a recipe as it is a tip on how I make strawberry shortcake, which is what my mom, Grandma K.T., taught me and her mom, Rowena, taught her.
While you can use any ‘shortcake’ you like, from homemade shortcake to store-bought dessert shells and any available combination of berries, it is what you do to the berries that is our little ‘trick.’
Wash and slice the berries and then add a little bit of sugar, even if they are already sweet. Then, no matter how pretty the strawberries are, mash them just a little with a potato masher. Set in fridge for at least half an hour. It seems strange, but the sugar and the act of mashing create a little syrup action. I like to pour that syrup on my ‘shortcake’ and then cover with berries and whipped cream.
Love you guys – xoxo