Summer is here! Ok, maybe not officially but the temperatures and our upcoming travel plans sure have me feeling as if it is.
One of my absolute favorite summer traditions is attending the Strawberry Festival in my grandparent’s small town. Three days of crafts, parades, and wholesome fun make for a happy mama. Oh, and all the strawberry shortcakes that you can eat don’t hurt either 😉
I’m still about a month away from stuffing my face with my favorite small town strawberry shortcakes so, to hold me over, I decided to make my own version of the iconic summer dish.
I’m not always a fan of a really sponge-y cake that gets soggy once you add toppings, so when making strawberry shortcakes at home, I prefer to use a biscuit as the base. This time, I started with a chocolate biscuit (cut into star shapes for a little extra flair), added a layer of juicy, ripe strawberries and topped with a drizzle of my homemade marshmallow whipped cream.
Tuesday, June 14th is National Strawberry Shortcake Day and this year I’ll be celebrating with Macy’s. Across the country, local chefs will be visiting select Macy’s locations and demonstrating how to build their perfect version of this American classic. Sounds fun, right?!
If you are on O’ahu, come join me at Macy’s Ala Moana! The event is free and the demonstration begins at 2PM. Not in Honolulu? Check here for an event near you. (While the Honolulu event does not require an RSVP, some do – make sure to check early and reserve your spot!)
If you can’t find an event near you, make sure to check out this recipe for “The Most Amazing Strawberry Shortcake You’ll Ever Make” by Johnny Iuzzini, award-winning pastry chef and member of Macy’s Culinary Council. Shoot – even if you can attend one of the events, make this recipe. Slow roasted strawberries with a vanilla-creme chantilly?! I’m drooling…
This post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own.
How do YOU like your strawberry shortcake?