Strawberry Shortcake with Vanilla Bean Whipped Cream

by Rebekahcooked up on May 31, 2016

This weekend we finally went on our first U-Pick trip of the year – this time for strawberries. Yes I realize it is still just May, but it’s something I look forward to every spring. And by the time we get to go, it sure feels like a “finally.”

Strawberry Shortcake with Vanilla Bean Cream | PDXfoodlove

Similarly to how I *finally* got to put all my tomatoes, peppers and eggplants in the ground this weekend. Yes, others have indeed planted them earlier. That might be fine. But what I was taught (in the Oregon State Master Gardener Program, mind you) was to plant them when it no longer gets below 50 degrees at night. This week is the first time it’s supposed to stay that warm at night this year. Anyway, now everything is planted or potted and I can go pace in the garden 3 or 4 times a day to check on how everyone is doing. 🙂 It’s one of my favorite things to do.

As for the strawberries, we froze most of them and made some into syrup. We ate some fresh, of course, and then we made some desserts. I actually made biscuits the morning we went picking especially so we could make strawberry shortcakes for dessert that night. Yes, I am a genius, thanks for asking.

Strawberry Shortcake with Vanilla Bean Cream | PDXfoodlove

There was a time I would use actual cakes for these, but that was until Dave told me about using biscuits instead. It is a significant improvement, especially if, like me, you have less of a sweet tooth. And, we infused our cream with a little vanilla bean.

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