I’m going to call this recipe for Sheetpan Strawberry Shortcake the last “hurrah” of summer. And you’ll notice I didn’t just stop at Strawberries for this shortcake and tossed on a few blueberries and raspberries, too. Really you can use any berries or for that matter, whatever fruit you think might be good on it!
Happy Independence Day! I hope you had a wonderful celebration! I really had full intention of making a Red White & Blue 4th of July dessert (I usually make these Mixed Berry Shortcakes every year) but in typical ADD fashion, I appropriated the strawberries for something else! These No Bake Lemon Custard “Possets”. I’m so glad I did because these truly are one of the best things I’ve ever tasted!
If you love strawberries and cream together, you’re really going to fall for this No Churn Strawberry Ice Cream. I think it’s the most strawberry-iest and the most creamiest ice-cream ever. As I was eating my cone, I had to look over at my son (who is here, again, helping with chores – I just had to brag on him a little) and exclaim, “This makes me happy!” He liked it, too, btw!! “Best ice cream ever.” was his comment.
Spring always makes me think of Rhubarb first and Strawberry second. And Artichokes, but that’s another story! And I love me some Rhubarb Sauce, sweet or savory, but I love me some Strawberry Rhubarb Compote even more. And in case you’re wondering, because not everyone knows, “compote” just means fruit cooked or preserved in a sugary syrup, and it just, well, sounds “fancier” than Strawberry Rhubarb Sauce.
I think this is my new favorite fruit salad, Honey Ginger Lime Fruit Salad. It’s light, refreshing and has just enough sumpin’ sumpin’ to complement the fruit and enhance the flavor. It really does bring out the best in just about any fruit used.