We picked up three baskets of Gaviota strawberries from Harry’s Berries at the Santa Monica Farmers’ Market on Sunday and could have easily eaten them all (they’re that good) but managed to save them for dessert. I wanted to bake something and chose the strawberry shortcake recipe from “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman. When her book was first released, I had the chance to spend some time with Saltsman for a interview, shopping with her at the Farmers’ Market as we talked about her recipes and farm-to-table feasting on local and seasonal organic produce.
For the strawberry shortcake, I followed the recipe for the biscuits and whipped cream but, because the strawberries were so perfect as is, I decided against mixing them with sugar (why mess with perfection?). Slice the biscuits on plates, top with sliced strawberries, and finish with fresh whipped cream.