College Cooking: Quick & Healthy Breakfast

Greek yogurt with fresh fruit (and me in the spoon!). 

I'm the person who thinks about what she's going to have for breakfast while in bed the night before. I love taking in the smell of freshly brewed coffee and flipping pancakes while reading the front page of The New York Times. Now with classes starting everyday at 8 and 9:30 a.m., my college schedule does not accommodate such luxuries.

Rolled omelette made with veggies from dinner the night before. 

Though my mornings are considerably more rushed than they were during those idyllic summer days, I refuse to compromise when it comes to breakfast. These two simple and healthy recipes take minutes to prepare and make me feel energized and focused during lectures. 

The first--greek yogurt with sliced fresh fruit--will work with whatever produce you have on hand, no kitchen appliances required. For extra sweetness, mix in a bit of almond butter or jam.

The kitchen in my dorm--where all the magic happens. 

The second recipe--mixed veggie and goat cheese omelette--was inspired by an exquisite mushroom and spinach omelette I had at French Blue in St. Helena, CA. The omelette's exterior was just set, encasing the veggies like a blanket, while the egg inside remained silky and almost molten. While my homemade version does not match the buttery goodness of French Blue's, it received a seal of approval from my roommate, who declared that if all else fails, I could become a chef. :) 

For the filling, I recycled veggies from a stir-fry I made the night before. Transforming leftovers is a fundamental skill in college cooking, because you maximize the amount of time you spend in the kitchen and never waste precious produce.

Mixed Veggie and Goat Cheese Omelette  

Ingredients 
2 eggs 
Tblsp of milk
Handful of diced, sautéed vegetables of your choice (I used eggplant, red bell pepper, and zucchini) 
Crumbled goat cheese (or any other cheese you prefer)
Salt and pepper 

1. Spray a non-stick skillet with cooking spray and place over medium-low heat. Crack one whole egg into a bowl with one egg white, placing the yolk in a separate bowl. Add the milk to the yolk and combine with a fork. Salt and pepper both egg mixtures to taste. 
2. Pour the egg/egg white mixture into the skillet, spreading it into a circle, and cook for a few seconds until just set. Place the veggies in a line in the center of the circle and sprinkle crumbled goat cheese over them. Pour the egg yolk mixture over the veggies and fold the two sides of the omelette over the veggies. Press down lightly on the omelette with a spatula, cooking until the yolk center is soft but not liquidy. Remove the skillet from the heat and serve the omelette immediately.

These recipes are part of my ongoing quest to cook nutritious meals from scratch in my college dorm. I encourage readers' comments and suggestions as I continue on this journey. For more information about the College Cooking series, click here.

Easy Yogurt Popsicles and Preparing for College Life

Dorm food has a bad reputation. Pizza, chips and candy, energy drinks, and Cup Noodles constitute the four major food groups of the college diet. So how does a teen food blogger, one who considers the Saturday morning farmers' market the highlight of her week, navigate this daunting new environment?  

Well, for starters, I will live in an apartment-style dorm this fall. My two roommates and I share a kitchenette equipped with a refrigerator, stove, and (hopefully) a small oven. I have access to fresh produce and pantry staples from an on-campus grocery store, but everything I cook must be quick and simple. Healthy snacks are especially important because they keep me going throughout the day and dictate my energy level. 

Enter yogurt popsicles with granola and fresh figs. 

This recipe allows you to use whatever you have on hand, mixing and matching flavors, with no fancy equipment required. Layer granola, mixed nuts, and ripe fruit with dollops of yogurt in a glass vessel, pop the glass in the freezer for a few hours, and enjoy a specially-designed, portable snack.

Some of my favorite combinations include toasted coconut and blueberries, almond butter and banana, and mixed berries with jam.

In the coming weeks, I will chronicle every chapter of my dorm food adventure. I invite you all to share any recipes and tips with me in the comments box. I look forward to discovering creative ways to enjoy fresh food within the parameters of college life.

Inspired by The Gourmandise School of Sweets and Savories

Ingredients 

1/2 cup yogurt (I like the tanginess of Greek yogurt)

3 tblsp granola 

2 ripe figs 

2 tblsp fig jam 

Drizzle of honey 

Drizzle the sides of the glass with honey. Cover the bottom with a dab of yogurt. Layer bits of jam, figs and granola with the yogurt, sealing the top with yogurt. Stick a spoon through the center of the "parfait," and freeze for at least five hours. To release the popsicle, run the glass under warm water and twist the spoon.  

Oat Cake with Blueberries and Blackberries

Just two days ago, I graduated high school. My classmates and I wore white dresses and held bouquets, walked down an aisle to an outdoor stage (sounds like a wedding, doesn't it?), and waited anxiously to receive our diplomas. During stressful moments and late-night study sessions, I vividly imagined this day in my mind, maybe even counted down to it. Now that toasts have been made and achievements celebrated, it hasn't sunk in yet that I will not return as a student to the place where I spent the past six years of my life.

Picking blackberries from my backyard garden.

Change is a funny sensation, because transitioning from one chapter of your life to the next never feels the way you imagined it would. I thought it would be easy to say goodbye and look forward to entering college, but this past month has been incredibly bittersweet. 

How do I thank my amazing teachers and advisors, my peers, and my family members for all they've done to help me grow? How do I prepare for a completely new environment filled with thousands of unfamiliar faces, historic buildings, and dorm life? Well, for right now, I'm focused on savoring the moment. I want to let my experiences come naturally rather than always look ahead or to the past. I plan to spend this summer doing what I am passionate about; no strings attached. 

Obviously baking ranks high on my list of passions. Which leads me to this cake. A cinnamon-scented oat cake filled with ripe, seasonal berries. The top is crunchy from a sprinkling of turbinado sugar, but has a soft, tender crumb on the inside. I love the cake's rustic simplicity, because during this time of year it's all about allowing the produce to shine. 

Recipe courtesy of Martha Stewart Living, July 2013

Ingredients 
4 tblsp unsalted butter, softened 
3/4 cup all-purpose flour, plus more for pan 
1 cup plus 3 tblsp quick-cooking oats, divided 
2/3 cup water 
1/2 tsp baking soda 
1/2 tsp baking powder 
3/4 tsp coarse salt 
1/2 tsp ground cinnamon 
1/2 cup granulated sugar 
1/2 cup packed light brown sugar 
1 large egg 
1 tsp vanilla extract 
2 cups mixed ripe blueberries and blackberries 
3 tblsp coarse sanding sugar (turbinado sugar) 

1. Preheat oven to 350 degrees F. Position a rack in the center of the oven. Butter and flour an 8-inch square metal baking pan, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Do not overmix. Gently fold in about half of the berries.

3. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack at least 30 minutes before serving. It's best served on the day of.

Simple Cherry Sorbet

Recipe courtesy of Ready for Dessert by David Lebovitz 

Ingredients 
4 cups (1 1/2 lb.) sweet cherries, stemmed and pitted
1/2 cup granulated sugar 
1 cup water 
1 tblsp lemon juice 
1/2 tsp almond extract 

1. In a large saucepan over medium-high heat, combine the cherries, sugar, water, and lemon juice. Cook, stirring occasionally, until the cherries have softened and released their juices, about 10 minutes. Remove from the heat and stir in the almond extract. Let the mixture cool completely. 
2. Transfer the cherries and their syrup to a shallow container, cover, and freeze until firm, at least two hours. Once the cherry mixture has frozen completely, remove it from the freezer, break it up, and process it in a food processor fitted with a metal blade until completely smooth. Serve right away. 

For someone who doesn't own an ice cream maker, frozen desserts are a category I rarely venture into. So when I discovered this recipe for cherry sorbet only requiring a freezer, I knew I must make it right away. I mixed up the ingredients in a matter of minutes, popped the mixture into the freezer for a few hours, and puréed it until smooth. Voilà! This dessert is simple, delicious, and can be endlessly adapted. You could use yellow peaches instead of sweet cherries and replace the almond extract with vanilla; pineapples and coconut extract would make for a lovely tropical combination. You could purée the fruit syrup before freezing, pour it into popsicle molds with a couple fresh cherry halves, and make homemade fruit pops. For a granita: freeze the sorbet as directed, crush it up with some shaved ice, add a splash of pure cherry juice, and top with a few sprigs of mint. Or grind two parts ice with one part sorbet for a refreshing slushy. No matter how you choose to prepare this quintessential summer dessert, I can guarantee that it will be a success. 

Berry Cream Cheese Tart with Chocolate

Tart filling courtesy of The Sun, crust courtesy of Annie's Eats

Ingredients 

For the crust:

1 large egg yolk

1 tbsp heavy whipping cream 

1/2 tsp vanilla extract 

1 1/4 cups all-purpose flour, plus more for dusting the work surface 

2/3 cup confectioner's sugar 

1/4 tsp salt 

8 tbsp cold, unsalted butter, cut into 1/2-inch cubes 

For the filling: 

4 oz. semi-sweet chocolate

8 oz. cream cheese, softened 

1/4 cup granulated sugar 

1 cup heavy whipping cream 

12 oz. mixed berries 

1. To make the tart shell, whisk together the egg yolk, cream, and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about 15 one-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap the dough in plastic wrap and refrigerate it for at least one hour or up to 48 hours.

2. Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes. 

3. Meanwhile, adjust an oven rack to the middle position and preheat the oven to 375 degrees.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer the shell to a wire rack to cool completely.

4. Melt the chocolate in the top of a double-boiler over simmering water. Spread the chocolate in a thin, even layer over the bottom of the cooled tart shell, reserving some chocolate for drizzling. Keep the remaining chocolate heated over hot water to use later. Refrigerate the coated tart shell until the chocolate hardens. 

5. In the bowl of a stand mixer, cream the sugar and cream cheese until fluffy. Beat in the whipping cream. Spread the cream cheese mixture into the cooled tart shell and chill for one hour. Arrange the berries on top of the filled tart, starting on the outside and working toward the center. Drizzle the reserved chocolate over the top of the berries, if desired. Chill the tart until you are ready to serve. 

For my family's Fourth of July get together last week, the dessert spread was a group effort. My sister and I baked a fabulous Ricotta Cheesecake courtesy of David Lebovitz, my cousin contributed a decadent Chocolate Pudding Pie, and my aunt whipped up her famous Berry Cream Cheese Tart. I first tried this dessert at another summer barbecue a couple years back and immediately loved it. The combination of the buttery, tender crust with the rich cream cheese filling and fresh berries is simply irresistible. The dark chocolate shell adds a subtle note of bitterness and ties the whole tart together. In celebration of The Fourth, my aunt opted for a patriotic red, white, and blue star design. However, this dessert would be appropriate for any special occasion throughout the seasons and you can use whichever berries you prefer. 

Harvest Apple Crumb Cake

Recipe slightly adapted from A Sweet Spoonful


Ingredients
For the cake: 
2 sticks unsalted butter, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1 1/2 cups all-purpose flour 
1 cup white whole-wheat flour 
2 teaspoons ground cinnamon 
1/4 teaspoon all spice 
1 teaspoon baking powder 
1 teaspoon baking soda
3/4 teaspoon salt 
2 large eggs 
1 cup low-fat buttermilk
2 cups diced, peeled yellow apple (2-3 1/2 inch apples)
Non-stick baking spray or butter for greasing


For the crumb topping:
1/4 cup packed brown sugar
1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
4 tablespoons butter, melted 
1/2 cup pecan pieces


Serves 12-16 slices.


1. Preheat the oven to 350 degrees. Spray a 9*13" pan with baking spray or grease with butter. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter until creamy, about 2 minutes. In a medium bowl, whisk together the flours, cinnamon, all spice, baking powder, baking soda, and salt. Set aside.
2. Add the eggs to the creamed butter one at a time, beating after each addition to incorporate. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour. Fold the apples into the batter, ensuring that they are distributed evenly throughout. Do not overmix. Spread the batter evenly onto the prepared pan.
3. For the crumb topping: In a small bowl, mix all the dry ingredients together with a fork. Pour in the butter and work it in with your hands to form pebbles. Sprinkle the topping evenly over the cake. Bake for 50 minutes. Allow the cake to cool completely at room temperature before serving.

           Since I began blogging a little over a year ago, I have grown passionate about homemade, delicious food and baked goods made from scratch with fresh, high quality ingredients. Now, I carefully assess everything I eat, paying attention to even the most minute details. Having visited several outstanding restaurants and bakeries throughout my travels, I sometimes find it difficult to compare my at-home creations to those made by experienced professionals. Doing so is especially challenging when my recipes do not turn out as well as expected. But, recognizing one's failures is equally important as recognizing the successes, especially when it comes to food. With that in mind, I have recently embarked upon replicating some of my favorite items from outside in my own kitchen. Which leads me to this cake.
          Moist, flavorful, speckled with soft diced apples, and topped with crunchy pecan crumb topping, this homemade harvest apple coffee cake blows any store-bought version out of the water. On a brisk autumn afternoon, the cake can be optimally enjoyed with a mug of pungent, hot coffee in front of the fireplace. I can identify no better way to celebrate fall's delicious apples and its mild weather than with this quintessential item. So, for those of you who have been demoralized by recent failed baking ventures, this recipe is for you. Stop what you are doing, take out the measuring cups, get to work, and you will realize that sometimes the best baked goods can come from one's own kitchen.

Framboise Cake Courtesy of my Garden

Recipe slightly adapted from Smitten Kitchen


Ingredients
6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup framboise
Non-stick baking spray 
Confectioner's sugar for dusting


Serves 8-10 slices. 


1. Preheat the oven to 350 degrees. Spray a 10" pie pan with baking spray. In a small bowl, whisk together the flour, baking powder, and salt.
2. In the bowl of an electric mixer equipped with a paddle attachment, beat the butter and 1/2 cup sugar until fluffy, about 3 minutes. Mix in the egg, milk, and vanilla until just combined, scraping down the sides of the bowl with a spatula when necessary. Add the dry mixture gradually, mixing until smooth.
3. Pour the batter into the prepared pie plate. Place the framboise on top of the batter and sprinkle them with the remaining 2 tablespoons sugar. Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees and bake for an additional 50 minutes. Remove the cake from the oven and allow to cool completely in the pan. Lightly sprinkle the top of the cake with confectioner's sugar.


          Since my family and I planted our garden in early May, humble plants have grown into sprawling bushels of fragrant herbs, rows of crisp, vibrant vegetables, and countless colorful flowers. Fresh herbs have become a staple of my mother's cooking as she completes every dish with a generous herb garnish snipped directly from the garden. We scour magazines and the internet in search of recipes that incorporate our plentiful supply. Stacks of dried herbs fill the pantry, conserved for the imminent winter months when they will no longer be available fresh. 
          One day, while collecting an handful of ingredients for a meal, I could not help but notice a growing green bush dotted with red. The framboise, a dainty red berry tangier in flavor than a strawberry, had been ignored for several months despite my mother's and my effort to use up everything the garden had to offer. This simple, charming cake ended the framboise long period of neglect. Moist and barely sweet, the cake pairs perfectly with a cup of afternoon tea or coffee. Serve each slice with a dollop of lightly whipped cream and it transforms into an effortless dinner party dessert. The recipe will work beautifully with blueberries, strawberries, or many other seasonal fruits as well. Though the framboise may have been overshadowed by its attention-seeking neighbors, basil and parsley, the delicate berry has made its mark and is here to stay. 

Banana Flambé with Vanilla Ice Cream and Almonds

Ingredients
1 medium, ripe banana
1 tablespoon butter
1 teaspoon honey
1/2 teaspoon brown sugar
3 tablespoons sliced almonds
1/2 cup vanilla ice cream



1. Bring a saucepan to medium-high heat. Melt the butter, coating the entire face of the pan. Add the honey and allow for it to bubble Slice the banana in half, length-wise and then again, cross-wise. Place the four slices face-down in the saucepan.
2. Using a fork, turn the slices after two minutes have elapsed. Once softened, sprinkle an equal amount of brown sugar on the inside faces of the slices. Flip the bananas again so the brown sugar-coated side faces down. Cook for an additional two minutes then remove the pan from the burner.
3. To assemble, obtain a deep smoothie cup or glass. Pour one tablespoon of sliced almonds in the bottom of the cup. Place one banana slice over the almonds and top with 1/4 cup ice cream. Repeat the process one time and finish the dessert with two banana slices and almonds sprinkled on top.
*You must serve while the banana slices are still warm.


I was first introduced to this recipe in elementary school, during my core experimental years when all I knew about dessert was Betty Crocker brownie mix and pre-made Nestle cookie dough. Preparing the flambé, I remember feeling incredibly independent in the kitchen, creative and in-control. I shooed my mother away when she offered her help, focusing intently on crafting the perfect homemade dessert. I scooped the ice cream carefully and sprinkled the almonds precisely. I savored each and every bite, unashamedly proud of my creation. Today, this simple, charming banana flambé remains a favorite of mine. It is an ideal recipe to have under your belt for those casual weeknights when you crave something sweet but have neither the time nor energy to pull together an extravagant dessert. With its hasty preparation and cleanup, my beloved banana flambé will soon become a staple of your repertoire as well.

Blueberry Crumble

Recipe adapted from Bon Appetit


Ingredients
2 pounds fresh blueberries
3/4 cup all purpose flour
1/2 cup plus 1/3 cup sugar
Large pinch of salt
6 tablespoons chilled, unsalted butter, cut into small cubes
1/2 cup organic rolled oats
1/3 cup sliced almonds
1/2 teaspoon vanilla extract
Vanilla ice cream


Makes 6 servings.


1. Combine the flour, 1/2 cup sugar, and salt in a medium bowl; whisk to blend. Add the butter. Rub the butter in with your fingertips until the mixture sticks together in clumps. Mix in the oats, nuts, and vanilla extract.
2. Preheat the oven to 375 degrees. Place the 1/3 cup sugar in a large bowl. Add the blueberries to the bowl and toss until they are evenly coated in the sugar.
3. Pour the berry filling into an 11x7x2-inch baking dish. Sprinkle the oat topping evenly over the fruit. Bake the crumble until the filling bubbles thickly and the topping is crisp, about 45 minutes. After removing from the oven, allow the crumble to cool for 15 minutes. Serve warm with a scoop of vanilla ice cream.


Incredibly easy and delicious, fruit crumbles are my ultimate go-to desserts. With its combination of crisp, butter-specked topping, soft, naturally-sweet blueberries, and soothing vanilla ice cream, this delectable blueberry variety serves as the perfect end to a summer barbecue. You can substitute blueberries for various seasonal fruits such as apricots, peaches, or nectarines. This classic dessert will surely impress all your dinner guests, encouraging them to return for seconds (or sometimes thirds, in my case!).

Honey-Banana Smoothie

Ingredients
1 large, ripe banana
1/4 cup non-fat greek yogurt
1/4 cup skim milk
1/2 cup ice
1 tablespoon honey


1. Place all the ingredients in a blender and pulse until completely liquefied.


As summer nears an end, I try to relish every last, precious day. While baking under the sun, dipping my toes in the pool, nothing is more refreshing and more oh-so-summertime than an homemade fruit smoothie. This light, frothy honey-banana smoothie captures all that is summer in each delightful sip. The creamy, tangy greek yogurt slightly thickens the smoothie, also contrasting well with the honey's sweetness. In the coming weeks, I will definitely create more delicious variations of this quintessential beverage, savoring every final, summery drop.

Banana Cupcakes

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick unsalted butter (melted)
1 1/2 cups mashed bananas (4 ripe bananas)
2 eggs 
1 teaspoon vanilla extract


For the frosting:
1 cup unsalted butter, room temperature, cut into small pieces
1 3/4 cups confectioners' sugar
Pinch of salt
1 vanilla bean, scraped
1/2 teaspoon vanilla extract
1/8 cup milk


Makes 12 cupcakes.


1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Make a small well in the center of the flour mixture. In the well, mix together the mashed bananas, butter, eggs, and vanilla. Stir to incorporate the entire mixture; do not over mix. Evenly distribute the batter into the muffin cups. Bake until a toothpick inserted in the center of the cupcake comes out clean, for 25 to 30 minutes. Allow the cupcakes to cool completely before frosting.
4. For the frosting, in a bowl of an electric mixer fitted with a paddle attachment, beat the butter until creamy. Slowly add the confectioners' sugar, beating to combine.
5. Add the vanilla bean seeds and vanilla extract and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about five minutes.
6. Frost the cupcakes using a piping bag and garnish with a fresh banana slice. 


Moist, tender, and topped with airy vanilla bean frosting, bananas have never tasted so good. This heavenly cupcake recipe serves as a definite crowd-pleaser. The batter provides a flavorful base for all things banana, from breads to muffins. Enjoy whichever rendition you choose!

Authentic Strawberry Shortcakes

Ingredients
1/4 cup sugar 
2 cups all-purpose flour 
1 tablespoon baking powder 
6 tablespoons cold butter, cut into small pieces  
1 large egg 
1/2 cup and 2 tablespoons heavy whipping cream 
1/2 teaspoon vanilla extract 


For the compote:
2 1/2 cups hulled and halved strawberries 
2 1/2 tablespoons water 
1 1/4 tablespoons sugar 


Makes 10 shortcakes. 


1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 
2. Combine the sugar, flour, and baking powder in a large bowl. Using a fork, cut in the butter until the dough resembles coarse meal. 
3. Whisk together the egg and the whipping cream in a small bowl. Slowly add this mixture to the dry ingredients until the dough comes together. 
4. Transfer the dough to a lightly-floured surface, patting it down to a 1-inch-thick square. Use a 2 1/2 inch cookie cutter to cut the dough into circles. Repeat the process until you have used up all the dough. 
5. Bake until golden brown for 25-30 minutes. Allow to cool for 15 minutes. 
6. For the compote, combine the strawberries, sugar, and water in a small saucepan. Simmer until the strawberries become soft, having released their juices. 
7. To serve, cut the shortcakes length-wise. Place a scoop of vanilla ice cream in the center of the shortcake and drizzle the compote over the ice cream. Top with a few fresh strawberry slices. 


These classic strawberry shortcakes were fun and easy to bake. There is nothing more satisfying than watching the dainty circles of dough puff up into beautiful golden biscuits in the oven. The shortcakes are buttery and flaky on the outside and tear open seamlessly, revealing a soft and airy interior. While vanilla ice cream is decadent and refreshing, freshly whipped cream would work beautifully here as well. The biscuits are also wonderful for breakfast or afternoon tea time, slathered with butter and your favorite fruit preserve.