I Made It Myself is a series where I document my attempts to cook food that I would normally pay someone else to make, or buy in a package.
Strawberry Shortcake was one of my favorite treats when I was a kid. My mom used to get those inexpensive poundcake shells, and we’d top them with sliced strawberries and mounds of Cool Whip. It was such a delicious summery treat, and it makes me nostalgic for sprinklers and lemonade. So, to welcome the warm weather this year, I decided to make Strawberry Shortcake for my 12th I Made It Myself adventure.
I followed the gluten-free biscuit recipe here, and they turned out pretty well. I sweetened the already sweet strawberries by putting them in a bowl with sugar for 20 minutes and then mashing them a little bit. Finally, I learned something from Anne (who learned from Amelia) about whipping cream. If you put the bowl in the freezer for a few minutes first, it’s a lot easier/faster to whip the cream. We added a bit of sugar and vanilla and that made it extra tasty. Put it all together, and voila! Summer in a bowl.