Friends, I cannot tell you how much I adore strawberries. It’s the perfect fruit, really, especially if you live in North Carolina and have the opportunity to pick your own from a farm. Now, I don’t go as far as picking my own, but luckily I can get the same fresh strawberries from the local farmers market….hoooray!
This past weekend, I made these delicious meringue cups filled with lemon curd and insanely good balsamic strawberries from Ina.
A couple weeks ago, I hosted friends and delighted them with a hot dog bar (say what?!) and grilled strawberry shortcake. Grilled strawberry shortcake – insane, right?
Start with your favorite pound cake or angel food cake. I’m a big fan of Mama’s Pound Cake from Paula Dean.
6 tablespoons strawberry jam
Microwave jam in a glass measuring cup until bubbling, about 30 seconds. Using a pastry brush, coat the berries with your jam. My friend, Sarah, has never eaten jelly/jam so I took great pleasure in this fact.
Cut cake into parallel slices 1 1/2 in. wide, then cut slices into 32 chunks, each 1 1/2 in
Hold a pair of bamboo skewers so they’re slightly separated and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake and another berry.
Grill the kabobs over medium heat for about 4 minutes. Serve with homemade whipped cream (I used a basil whipped cream
I’ll admit, it was a bit messy at the grill and I got a little frustrated, but the result delicious and my pals were impressed. Of course, Anna Scott like the whipped cream the best. Who can blame the kid?
How are you planning to celebrate the last few weeks of strawberry season?