Strawberries. Forever.

I had to great fortune to be in sunny California for a quick visit this past weekend just as the strawberry stands were opening. According to my Grandma, strawberry season there is from April to October. I don't generally use sports references, but imagine having a pint of fresh-picked strawberries to eat at every single baseball game of the season! Craziness. The rest of my family who came out from the Midwest was equally as excited as I was about having delicious fresh fruit so we bought somewhere around 20 cartons from this stand just outside of Sonoma:

We even had to stop and buy more on the way home because we had indulged in a few too many strawberries while stopping in at a couple of wineries! That night we made a delicious take on strawberry shortcake. With apologies to everyone living in a place where the strawberries are still being flown in (myself included now that I'm back on the East Coast) here is a modified recipe for healthy strawberry shortcake:

1. First, buy a lot of delicious strawberries. 
2. Then, go to your favorite locally owned kitchen shop or on Amazon to buy a Strawberry Slicer which is similar to an egg slicer and works like a charm. 
3. Next, cook your favorite (and healthiest) biscuit recipe. This weekend I cheated a bit and used a mix, but I just found this recipe for Whole-grain buttermilk biscuits on the Mayo Clinic website that looks worth a try! 
4. When the biscuits are fresh out of the oven, split open and heap sliced strawberries on top (no sugar is needed, the berries are naturally sweet). Top with your favorite low-fat vanilla frozen yogurt and savor!

Nina and I enjoying our first(ish) strawberries of the season!