It’s strawberry season here in Southern California, and for several weeks now we have been spending a small fortune on the world’s best strawberries at the farmer’s market, and eating them by the basketful. In fact, I think that eating them plain, unadorned and preferably unwashe is really the most sublime way to eat strawberries. The time does come, however, (though it comes after many, many, many strawberries have been eaten) when I start casting about for other things to do with my strawberries that still makes all the strawberry goodness shine through. The answer, of course, is strawberry shortcake.
