Strawberry shortcake with Amaretto whipped cream and Marcona almonds
Where I live we are in the thick of strawberry season. Every vacant plot of land seems to have a strawberry patch. Many planted right in the heart of suburbia. The last piece of dirt (the farmer kept) covered in strawberries. At the end of every strawberry patch usually sits a strawberry stand. Many are little lean-tos fashioned out of plywood with hand painted strawberry signs. The overhangs are so low I have to duck every time I approach the counter. Most are little family operations, manned by a family member. Drop in, you won’t be disappointed.
No packing houses or trucks here. Transportation is commonly a 5 gallon bucket carried the 20 yards from the patch. Often it’s is grandma proudly filling the baskets. Sometimes grandma or grandpa just sit in a chair and watches the whole operation unfold. No matter how many baskets you buy they ask “is that is enough, how about one more?” I usually fall for the pitch and buy more than I can possible eat before they spoil. I promise you I don’t mind trying. This dessert is so easy to make its silly. With fruit this fresh you can’t fail.
- 2 pints fresh strawberries
- 4 fresh drop biscuits (look on the side of the Bisquick box)
- 1 cup heavy cream
- 1-2 Tablespoons Amaretto to taste.
- ¼ cup chopped Marcona almonds (any toasted will do)
Rinse and cut up the strawberries in bite sized pieces
Bake the biscuits
Whip the cream until stiff peaks form adding the Amaretto, taste as you go. Amaretto is sweet so no need for sugar.
Cut the biscuits in half, cut side up. Cover in fresh strawberries and top with the Amaretto whip cream. Sprinkle with nuts. Devour!
TIP: If you like the taste of the whip cream think of other whip cream flavors you could create with liquors to top your dessert. How about crème de menthe on chocolate or black berry brandy on cheesecake?