To Die for Homemade Strawberry Shortcake

photo 3 copy

Happy Easter!

It was a beautiful – sunny but chilly – holiday here in southern CT. Today’s celebration was a pretty low-key affair this year for my husband and me which was actually quite nice. We spent much of the day in quiet relaxation (a leisurely breakfast, yoga, reading) until heading over to my mom’s house for dinner.

After a delicious dinner of maple-glazed ham, parsnip potatoes, garlicky green beans with slivered almonds, basic tossed salad, warmed biscuits, and red wine, we topped it off with our beloved homemade strawberry shortcake.

My family has enjoyed this fast and simple recipe for decades, and I thought it was time to share the love! Light, fruity, and refreshing – it’s the perfect bookend to your holiday meal.

I hope you’ll try it…I know you won’t be disappointed!

Strawberry Shortcake

Biscuits (makes 1 dozen)

  • 1/3 cup of shortening
  • 1 3/4 cups of all purpose flour
  • 2.5 teaspoons baking powder
  • 3/4 teaspoon of salt
  • 3/4 cup of milk

Preheat the oven to 450 degrees Fahrenheit. Add flour to a medium-sized mixing bowl. Then cut in shortening, and add baking powder and salt. Mix with blender (or using hands) until mixture resembles fine crumbs. Stir in milk and work dough into a ball.

Turn dough onto a lightly floured surface; knead lightly about 10 times. With a rolling pin, roll the dough until it’s about 1/2 inch thick. Cut with a 2-inch biscuit cutter (or using the mouth of a drinking glass).

Place the cutouts onto an ungreased cookie sheet about 1 inch apart.

Bake 10 – 12 minutes, or until golden brown.

Remove immediately from cookie sheet.

Whipped Cream

  • 1 pint of heavy cream
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of vanilla extract

Beat heavy cream on low to medium speed with a hand mixer, adding a dash of sugar here and a sprinkle of vanilla there every so often. Continue to beat the heavy cream until it forms stiff peaks.

Assembling the Strawberry Shortcake

Layer 2.5 pounds of hulled and quartered strawberries over warm biscuits, then top with a  few dollops of fresh whipped cream.

Bon Appetit!


Summer is in the Air – Creamy Mango Pops

Here in coastal Connecticut on this beautiful Tuesday, it’s sunny and in the upper 70’s. Today is the first day I can really feel summer’s approach. So I thought today would be the perfect day to make a tasty cold snack to enjoy! This recipe comes from the 21-day detox cleanse from Whole Living Magazine, which I mentioned I did with my best friend and fiancé back in late February.

Whole Living Magazine Jan/Feb 2013
Whole Living Magazine Jan/Feb 2013

Creamy Mango Pops

Source: Whole Living, January/February 2013


  • 6 c. of slightly thawed frozen mango chunks
  • 1/4 c. of light coconut milk
  • 2 tablespoons of orange juice (I used Tropicana no pulp)
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla extract

The recipe is super easy…just throw all the ingredients in the blender, add them to popsicle molds, freeze, and enjoy!

photo-1 photo

Let pops chill in the freezer for several hours, then savor your frozen snack!   creamy-mango-pop-whole-living-magazine I’m off to enjoy mine… R

Deliciously Simple Trail Mix Recipe

Hello All!

Well, we’re halfway through the week–I don’t know about you, but I’m ready for the weekend.

Today I want to share with you one of my new favorite snack recipes, which I learned about when I did the Whole Living Magazine detox cleanse last month.

This is seriously the easiest recipe and it’s absolutely delicious!  I find myself craving it often.

Trail Mix Snack - Whole Living Detox Cleanse
Trail Mix Snack – Whole Living Detox Cleanse

Whole Living Trail Mix


Serves 8

Serving Size: 1/4 cup

  • 1/4 cup unsalted pistachios
  • 1/4 cup unsalted raw almonds, finely chopped and toasted
  • 1/4 cup of unsweetened flaked coconut, toasted
  • 1/4 cup of diced apricots

Begin by setting your oven to about 200 degrees. While your oven warms up, measure out the flaked coconut and chop the walnuts.

Spread the coconut and walnuts out on a baking sheet and toast in the oven for about 10 minutes, stirring halfway through.

Meanwhile, dice the apricots. I find that if I cut the apricots in four pieces lengthwise and then in four pieces crosswise, they are the perfect size.

Once the coconut and almonds have toasted, add them to a medium-sized container. Add pistachios and apricot.

Mix and enjoy!

** I like to double this recipe so that I have enough trail mix to last my fiancé and me about a week.

What about you?  Do you have a yummy trail mix recipe to recommend?  I’d love to hear about it!


Source: Whole Living Magazine January/February 2013