To Die for Homemade Strawberry Shortcake

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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!


World’s Best Apple Crisp Recipe – I Kid You Not


Hi All!

I know I’ve been MIA for the last few weeks, and believe me I feel terrible! The wedding is less than a month away now, and it seems like every spare minute that I’m not at work is spent planning the wedding. I’ll be back to normal after November 8, I promise. J

For now, I thought I would share my absolute favorite recipe on earth—my mom’s apple crisp. I swear to you this is the best one you’ll ever have. Try it and see!

We went apple picking this past weekend, then made the crisp right after….so delicious!

Mom’s Apple Crisp


  • 1 c. packed brown sugar
  • 1/3 c. corn starch
  • 1.5 teaspoons cinnamon
  • 4 lbs. (about 8 cups) tart apples, peeled & sliced – this year we used a combination of Stayman, Macoun, Empire, Gala, Fuji, and Jonagold


  • 2 c. flour
  • 1 c. firmly packed brown sugar
  • 1 c. (2 sticks) butter, melted


  • Preheat oven to 400 degrees
  • For filling
    • Combine brown sugar, corn starch, and cinnamon
    • Add apples and toss to coat
    • Spoon mixture into a greased 9×13 inch baking dish
    • For the topping:
      • In the same bowl, combine flour and brown sugar. Stir in butter until coarse crumbs form
      • Spoon over apple mixture
      • Bake for 60 – 75 minutes, until apples are tender and the juices bubbling in the center are shiny and clear. Cool on a wire rack.
      • Serve with ice cream.

The Best Coconut Macaroon Recipe Ever

I’m going to let you in on a little secret. I make the most amazing macaroons. So amazing, in fact, that on more than one occasion I’ve been told by someone they’re the best macaroons they’ve ever had.

What’s almost as great as the fact that these macaroons taste so good is the fact that they are also incredibly easy to make.

There are only five ingredients: egg whites, flaked coconut, vanilla extract, sweetened condensed milk, and salt.

Make this recipe at your next party or other social event and I promise you your guests will rave about them.

Coconut Macaroons

Makes 18 – 24 (depending on how large you like to make your macaroons)


  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg white
  • 2/3 cup of sweetened condensed milk
  • 3.5 cups flaked coconut


  • parchment paper
  • baking sheet
  • wooden spoon
  • medium-sized bowl
  • cooling rack

Preheat your oven to 325 degrees. Place rack in upper third of oven.

Line a baking sheet with parchment paper. Alternately, you can use well-greased aluminum foil.

In a medium-sized bowl, thoroughly mix together egg white, sweetened condensed milk, vanilla extract, and salt.

Once well combined, add the flaked coconut and mix well.

Drop tablespoon-size dollops of the mixture onto parchment paper, making sure that each dollop is 2 inches apart from the other.

Place mixture at least two inches apart on parchment paper
Place mixture at least two inches apart on parchment paper

Place baking sheet on oven rack (only bake one sheet at a time), and bake for 15 – 20 minutes until macaroons are a light golden brown.

Remove macaroons from oven and let cool for 10 – 15 minutes until just warm. Carefully peel from parchment paper or foil and enjoy!

Delectably crispy coconut macaroons
Delectably crispy coconut macaroons

To store, wrap macaroons in saran wrap and place in an airtight container. Macaroons can keep this way for a couple of weeks.

Try them out and let me know what you think!

Rebecca Cretella