Strawberry season is alive and well everyone. I can’t help but throw strawberries into every single dessert I even think of making. I have a problem. I am quite addicted and need a bit of help. It’s true!
It all started with my mom who was the queen of strawberries. Every birthday in our home was celebrated with strawberry shortcake. Sometimes my mom would even make strawberry cake where the entire cake was this enticing pink color, and bits of berry would entice you by peeking out in the buttercream and cake layers. Gosh was that cake fabulous.
Then there was the beautiful cream cheese strawberry pie my mother made almost every week of every summer! That pie was incredible! As you can see, my problems of strawberry addiction are really not my fault. This is a hereditary thing for sure.
Because strawberries are sometimes the center of my being each and every spring and summer, I struggle with new and exciting ways to use them. My favorite way is to use them in strawberry shortcake but how many ways can you make strawberry shortcake?? Well I think I discovered a new way that may be in the running for my favorite strawberry shortcake.
I made my favorite Southern tea cakes which I shared a few months ago on the blog and sandwiched them with fresh whipped cream and strawberry slices. Baby, these were so delicious that I can’t even stand it! I will make these treats again and again. Tea cakes are a cross between a cookie and a biscuit and are so perfect, chewy, soft and delicious. They really were the perfect compliment to the cream and berries.
So the moral of this story is my strawberry addiction continues. But the lesson is I no longer have any shame and will continue to indulge any chance I get.
Ingredients
- 1 recipe Southern Tea Cakes Found HERE
- 1 cup heavy whipping cream
- 1 teaspoon cornstarch
- 1 tablespoon confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1 cup sliced fresh strawberries
Instructions
- Make Southern Tea Cakes according to the recipe. Set aside to cool completely.
- For the Whipped Cream, add heavy whipping cream to your mixer bowl and mix on high speed.
- When peaks begin to appear, slowly add in cornstarch, confectioner's sugar and vanilla extract and whip until stiff peaks are formed.
- To assemble stacks, pipe whipped cream on one cookie then add two strawberry slices. Top strawberries with another tea cake then repeat process two more times ending with whipped cream and berries on top layer. There should be three cookies and two whipped cream/berry layers per stack. Enjoy!
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