strawberry shortcake

so what if it's breakfast on saturday?  it's spring, dammit, and i wanted some freshly made strawberry shortcake!  it's a perfect breakfast food: a combination of warm biscuits and fresh berries.

oh, and sugar.  well, i didn't say it was the perfectly healthy breakfast food...

but yeah, this is how i've had strawberry shortcake since i was a little kid.  i know that some people swear by those little sponge cakes they sell in the grocery store (inevitably next to the strawberries this time of year), but i think the whole crumbly cake texture is unpleasant.  say what you will about store-bought canned biscuits, they're quick and easy...and they taste just fine.  sure, you could probably improve on perfection by making your own biscuits, but that takes planning and more time.

ingredients:
- strawberries
- sugar
- a can of flaky biscuits

preparation:
talk about simple.  bake the biscuits in the oven according to the can instructions.  while they're baking, wash the berries, cut them up, and dust them with sugar to help bring out the juices.  total prep time is about 15 minutes.

butter a biscuit, dump berries on top, and enjoy!

verdict:
how can you not like it?  the juice soaks into the biscuit and softens it up without making it fall completely apart.  it's sweet but not as cloying as you might if the bread portion were also sugared up (like if you used sponge or angel-food cake).  if you were feeling particularly fancy, i suppose you could apply some whipped cream.  if you must.

but me, i like it simple.  just like i grew up eating it.  thank you, mom!