I'm not much known for having a sweet tooth, but sometimes it's fun to put something a little dessert-like together.
A few years ago I watched in queasy astonishment as one of our better-known food bloggers created a fruit pie that used two entire sticks of butter. I knew then I could whip up a treat that would be just as pleasing, just as appealing, but without all that cow grease. In fact, it would be more pleasing, at least to me.
Well, it took me this long to get around to trying my version. And I'm really happy with it.
'Tis the season, folks. Get those strawberries while you can. Rinse a couple of handfuls, pat dry, stem them, and then slice them in half lengthwise. Sprinkle them with a teaspoon or two of sugar, refrigerate, and wait. (We waited a day or two, but sooner is fine.) Grab some Greek yogurt (we always use the whole-fat kind, so, yeah, there's a bit of cow grease) and stir in a judicious (skimpy, but meaningful) amount of agave syrup or honey. Just a touch, knowing that your strawberries have been macerating and getting sweet.
OK, now, home stretch. What the heck is strawberry shortcake? Promise me you don't buy those ugly, spongy, yellow disks wrapped in cellophane at the supermarket. If you make your own biscuits for strawberry shortcake, you have my admiration. But I keep getting stuck on the word "short."
Shortbread! You know, those Lorna Doone type cookies, but superior, Scottish ones. Crumble a few and line the bottom of your parfait glasses with some crumbs. (We used juice glasses.) Now spoon in some of your yogurt, and top it with some of your berries. Repeat these layers one more time, and you have dessert.
It's bombtacular! Twerkdiculous! Reallynicetastic.
I would do this again. I AM doing it again; there are strawberries melting with a spoonful of sugar in the fridge.