Strawberry season is here! Is anyone else as excited as I am?? I have so many strawberry desserts I want to make! Sorbet, pies, jam, freeze them for smoothies (aka margaritas)…the possibilities are really endless.
Have you noticed how they strategically place things at the grocery store? Like how right next to the strawberries are those little pound cake/shortcake cups? You know what I’m talking about. It’s like they know you’ll grab the strawberries, see those, and go “man…I’m really craving strawberry shortcake now!” Let’s just say their subliminal messaging worked. Shortcakes purchased.
I’ve already decided the next baking challenge I want to tackle is Angel Food Cake. I bought the pan and everything! But the bf wasn’t going to let me wait until I perfected the cake to eat all the strawberries. So for now…we’ve been eating our weight in store-bought shortcakes and strawberry compote.
This recipe makes enough for the two of us, but can easily be multiplied for more people. It’s perfect over cakes, waffles, ice cream…let’s be honest, I licked the spoon after taking these pictures. I could just drink it! The sweetness can be adjusted to your taste too, just add a little more or less sugar. Also take note of the “sprinkle” of cinnamon. My dad specifically said “just enough to let you know it’s there, but only as a background note”. So don’t over sprinkle. Per Dad.
I’m assuming you could make a big batch and keep it in the fridge to use over the week, but I really don’t know. It never lasts that long! Happy strawberry season!
- about 1 c strawberries, quartered
- 1 tbsp sugar
- 1 tbsp water
- 1/4 tsp vanilla
- sprinkle of cinnamon
- Combine all ingredients in small saucepan.
- Cook over medium low heat about 10 min, stirring occasionally. As strawberries start to break down, use fork to gently mash some of the berries (if desired). Taste and adjust sugar as necessary.
- Let cool slightly before serving.