We’ve been hitting up the Farmer’s Market twice a week lately where we’ve gotten some amazing peaches and nectarines and some decent strawberries (the past couple of strawberry batches were a little on the sour side!). We often get half-flats of strawberries, so we finally decided to try a vegan strawberry shortcake. The biscuits were so dead-easy to make, we’ve made shortcake twice in the past 2 weeks, once with a vegan whipped cream and once with a custard variation (as suggested by an old grad school friend, Julia)! For Dylan, the best thing about the dessert is the strawberries and, for that, we’re very happy!
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