We can get strawberries year around, but there’s nothing like this time of year when our Louisiana strawberries are so delicious. Honestly, there’s nothing better and prettier than a bowl of freshly sliced strawberries. We can’t seem to ever stop there; we have to add the cake or the cream or the pudding.
I absolutely loved strawberries when I was growing up. I remember telling my brothers that when I got married and had my own house, I would eat strawberries every day. Well, I do still like them, but I don’t eat them every day. I do sneak in a few old standby recipes during the season, like strawberry pie, strawberry salads and strawberry Pavlova.
The only strawberry shortcake I remember when I was growing up was my mother’s homemade angel food cake topped with lots of berries and whipped cream. It was not a shortcake, but we called it that. The cake I used for this picture was a simple pineapple upside down cake topped with berries and cream. That bit of pineapple on the top adds a nice flavor.
The Strawberry Delight recipe was featured by the Lee brothers — Matt Lee and Ted Lee of Charleston, South Carolina — in the June/July 2014 Garden & Gun magazine. The recipe is from their latest book, “The Lee Bros. Charleston Kitchen.” It was fun serving their version of this frozen dessert.
Theirs has more stuff added to it and former Advocate Food Editor Tommy Simmons was telling me how good it was.
The Buttermilk Custard with Strawberries is from Regina Charboneau’s “Mississippi Current Cookbook.” The not-too-sweet dessert, topped with fresh strawberries, is a perfect ending to a good meal.