Want to know how we celebrate the arrival of Spring?
This is how we welcomed the beautiful season of rebirth and renewal. The season that’s going to take away the winter blues and lead us on that path toward the long awaited sunshine of gorgeous summer days.
I am so excited to know that spring has finally arrived. Even if the weather outside is barely 40 degrees… I don’t care. It will get better. Soon.
The strawberries I picked up from the Farmers Market had to be used up somehow before they went bad, and the vote was between a strawberry trifle or a strawberry shortcake.
As you can see, the shortcakes won. The trifle can wait.
Besides, the strawberry trifle does not translate well on photos. I tried it once before and it was a disaster.
These shortcakes are pretty to look at and even better to eat. I wanted to keep this recipe simple and traditional thus, for the cakes, I made biscuits with a bit of flour, some neufchatel cheese and orange zest. Beautiful.
The strawberries sat in their juices with some sugar for about an hour, and the whipped cream came out perfect. I chilled it for about 30 minutes before I whipped it with my mixer. That’s the secret – chill it before you whip it.
SCROLL DOWN FOR THE RECIPE!