summer is here, baybeeeeee.
this recipe comes straight from bon appétit magazine! well, from their amazing simple cooking resource site called basically. i LOVE how each step in a recipe is written out, followed immediately by a video of what that step should look like IRL. this is super helpful so you don’t have to scroll up and down to find a photo of what your food should look like in the moment.
damn. i thought i had just invented something but after a 2-second google search, it’s already a thing. i was thinking of a rubber thimble-like cover for your finger while you’re cooking or baking so you don’t have to wash your hands every time you go to touch your phone or scroll on the recipe and not cover the phone in flour or various goo. turns out this is called a finger stylus. eff. i’m always thinking i’ve come up with an invention, but alas, it already exists. also…..lol, i guess one could just use a regular pen stylus in this situation. i’m just hyper paranoid about washing stuff off my hands i guess. what a time suck! ok clean phone screen rant over.
soooo, i’ve been wanting to make really good strawberry shortcakes, and figured i’d just leave this one up to the experts. i decided to take photos because those pretty berries were calling to get their picture taken!
the one thing i changed here was adding blackberries & mint to the berry mixture :) because, summer mint obsession.
the shortcakes are freaking amazing and just shortcake perfection. super layered and buttery, with a touch of crispety sugar baked on top.
prepping these berries brought me straight back to the days when i worked at burgerville in high school. in the summertime, they have a different seasonal fresh berry each month, and we’d have to come in super early to prep the strawberries (and also the walla walla onion rings). that was my first real job, and i loved ittttt.
i had thought that working in “fast food” was going to be super gross & weird behind-the-scenes, and i bet some places are - but lemme tell ya that BV is too legit to quit in this department. every process back there was super clean and not gross, and the way they cooked the food was, as it should be - cooked to order. anyhoos, i was pleased even as a high school punk that my establishment of employment was on the up and up and super legit. and such good food, by the way. a pnw classsssssiq.
it was actually so much fun working there with mostly people my same age. it was kinda just like hanging out with my friends and slinging milkshakes while we were at it. getting in early in the summer to prep berries and onion rings was FUN and chill. p.s. those delicious walla walla onion rings are truly each hand-dipped by a human - i know this because i hand-dipped many, many onion rings back in those days.
back to the shorty cakes, WHOA YUM. so so so glad i made this recipe from bon app. pete and i both thought the addition of blackberries and mint was delightful, however i could have gone for just a plain strawberry shortcake after all. keep it classic, ya know?
the addition of sour cream not only in the shortcake, but in the whipped cream = genius. adding something quite tangy to something that’s usually soo sweet was a great idea... in fact, i’d probably leave out 1 TB of sugar in the whipped cream if i made this again, because there’s sugar in every component. but for the sweet-toothed general masses, follow the recipe exactly.
the beauty of this not being my own recipe is that i don’t have to type it all out now. heheHHeeHEHHHhhhhh.
find the bon appétit shortcake recipe here!!!
the biscuit/shortcake part is amazeballs on its own (or with more buttah, lolll yummm) so no part of this will go to waste if you use up all the berries.
or vice versa, just use the berries & cream if you don’t want to eat the biscuit.
thanks, bon appétit. you rock. never change. keep in touch. HAGS. have a great summer.