As soon as local strawberries pop up at the farmers' market, I can't help envisioning them in summertime desserts - a classic tart, homemade-ice-cream-turned-bon-bons, or incorporated into a rhubarb pie. But when it comes to simple dishes that really let the strawberries remain the focal point, there's nothing better than strawberry "shortcake" biscuits. It's my go-to dessert whether we're having a low-key Sunday brunch or hosting friends for a casual barbecue and since I have a thing for bite-sized anything, I made them miniature using a small cookie cutter for the biscuits. I find cake to be too sweet with these, so I stick to a really basic biscuit recipe and top them with a couple of slices of strawberries and finish with homemade whipped cream.
Seascape strawberries are my biggest weakness at the farmers' market (followed by kettle corn). They're insanely sweet, fragrant, and their color so vibrant that they simply beg to be the focal point of a summertime dessert. I bought this tart pan a while back and it made an ...read more