The strawberries at our local grocery store have been very good lately and a good price so we’ve been eating a lot of them. It’s had me thinking about strawberry shortcake and the first time I ever had it made by my mother-in-law.
Strawberry shortcake the way I was used to usually consisted of a pound cake or angel food cake covered in sugared strawberries and topped with whipped cream. Lots of whipped cream.
That’s not the way they make it on my wife’s side of the family. They use more of a sweet shortbread and sugared strawberries. Then half and half is poured over top of the whole thing.
To a Cool Whip loving guy like myself this seemed really weird but you can’t exactly tell your future mother in law that she doesn’t know how to make strawberry shortcake. So I ate it… and REALLY liked it. Now it’s the only way I’ll eat it. We’re continuing the tradition by making it that way in our house.
It just proves all the old cliches and sayings right. You can’t judge a book by it’s cover. Try it, you’ll like it. You’ll never know unless you try it.
It also proves that (as difficult as it is to say) my way isn’t always the best way. That change can be good… and tasty too!
Ever had strawberry shortcake this way?
If you’re interested, here’s a recipe for the shortcake that’s pretty close to the one I use out of the Better Homes and Gardens New Cookbook.