Easy-As-Pie Strawberry Shortcake

There are so many things I would like to be.

The unattainable I want to's are not as difficult for me as the ones I should be able to wrap my fingertips around. It makes sense that if I close my eyes and say  "pretty please", I will still not look like Salma Hayek. I can also accept the fact that (despite the wishes my 13 year old self sent the stars) it is unlikely that a music scout will hear me singing in my car and beg to sign me to a multi record contract. (Oh, adolescent Meg, you were crazy.) Most big dreams simply float away after being dreamed. And it is okay. No, for me it is certainly the little hopes that hurt the most. The wish I was's and wouldn't it be nice if's that seem to come easily to other women. Like maybe one day I could learn how to tame the mop on my head. I certainly wouldn't mind being able to figure out how craft, even just a little bit. The last time I used a hot glue gun I burned myself...five times. And I would love, love, love to be the kind of woman that can whip up a three course meal without crying and/or coating the kitchen in flour and chicken stock and cabbage leaves. (Flour, chicken stock and cabbage leaves? What the heavens was I making?) It would be nice.

However, lately I have decided to accept some things about myself. My hair is still a mess, I gave away the hot glue gun and I make the same short list of meals anytime we have anyone over. They are my tasty little safe places. Entrees I know I can make with my eyes closed while my three year old dances around the kitchen "HELPING MAMA COOK!" I will be featuring a few of them on the blog over the next little while. I know...be still your beating heart. But, today we will start with my favorite no hassle just as good as your southern grandma made it dessert.

Because everyone should eat their sweets first once in awhile. Or always.

Easy-As-Pie Strawberry Shortcake

Serves 4 - 6 happy people.


2 lbs of strawberries

1/2 cup to one cup sugar plus two tablespoons for whipped cream

1 cup cold heavy cream

1 teaspoon vanilla

3 tablespoons melted butter

1 bag of Pillsbury FROZEN Buttermilk Biscuits

1. Turn on a compilation of Dolly Parton's classics, because she is a country girl. And country girls like their strawberry shortcake made with biscuits. Angel food cake is for Yankees and ne'er do wells. Really. May I suggest Little Sparrow as a beginning? Smile at the pictures of her big hair. Sway to the sound of her big voice.

2. Cut the the strawberries into thin slices from top to bottom. Sample the red summer goodness. Put the sliced strawberries into a bowl and cover with 1/2 cup to 1 cup of sugar. I happen to like my shortcake sweet....so bottoms up. Cover the bowl of berries with plastic wrap and let chill in the refrigerator for one to four hours. Give it some time. It is saucing itself up all nice and perty for you.

3. Take a nap. Make out with your husband. Go for a walk. Buy some lipstick. Return one to four hours later.

4. Cover a cookie sheet with aluminum foil and line up six of those beautifully frozen biscuits. Drizzle the warm butter over the top of the biscuits and sprinkle sugar across everything! Really. Go crazy. Make it snow, baby. Bake the biscuits according to Pillsbury's oh so easy instructions.

5. When the biscuits are just about done baking, pour the cup of cold whipped cream into your electric mixer. Add sugar and vanilla. Beat just until soft peaks form.

6. Crack open a biscuit and fill with strawberries and their juice and a little more juice. Little more...you got it. Dollop a cloud of whipped cream right on the side.

7. Serve your wonderfully plated shortcake in an apron strategically dotted with flour. Because it will taste like you were making those biscuits all day.

And somewhere between washing the fruit and that last bite of cloud topped goodness, you will smile and be happy with what you have made. It will be, in that moment, enough. Who needs manageable hair or socially acceptable domestic skills when you can have strawberries and cream?

Not me.