Shortcake season

It's that time of year again ...

{shortcake dough}

{scoops}

{first strawberries}

I make strawberry shortcake at least once a year because it's the traditional birthday dessert for D's grandma. I normally use my Tassjara recipe but this year I tested out Dorie Greenspan's*. The advantage is that you can scoop out the dough rather than rolling it. Normally I'd scoff at the measly time savings (rolling out your dough only adds about 10 minutes to the whole process) but I was recovering from a cold and that extra 10 minutes in bed made me a more pleasant party guest.

Verdict? I personally prefer my usual recipe, but this one is very good. If you have a fear of rolling pins, you might consider it. Strangely (to me) it doesn't call for eggs and I found the shortcake a bit denser than I like. Shortcake, like biscuits, are a very personal preference.

Those are literally all the pictures I took this weekend and that's all I've got for this week. We're approaching a critical time at work and I'm wiped out and overwhelmed. I've got a few looong posts in draft (clothing plans! Krav! budget follow up! run commute!) that I'll hopefully get up over the next few weeks, once things calm down around here.


* I will frequently type out recipes even if I haven't altered them because this blog serves as my place to store recipes I love and also because some websites (Martha Stewart, I'm talking to you) delete and move links like crazy. However, I'm happy with my current shortcake recipe so I won't be typing this one out for future use. You can find it many places online, including right here.