Strawberry Shortcake the RV Vagabond Way

One of the good things about the Mid-West is the homegrown produce. Denny and I arrived back in Ohio just in time for strawberry season, so it was time to make us some strawberry shortcake. But there's no picking the ingredients up at the grocery store for us--oh no!


First you drive out into the country early in the morning to beat the heat and humidity, only to find there are other strawberry lovers there before you.


You carefully pick the ripest, reddest berries, but not necessarily the biggest ones, because you don't have to slice up the little ones!


This is enough for about three days for us! Strawberries on cereal, strawberries in a bowl, strawberry shortcake.


Of course, you have to wash, hull and slice the berries before tossing them in a big bowl and sprinkling them with a bit of sugar--not much, because Ohio berries are naturally sweet.


I had already baked the shortcakes the other day, so I didn't have a picture of a pan of freshly baked shortcakes to insert in here, nor did I take a picture of myself whipping up a batch of heavy cream for the topping--not enough hands! However, you can see that the finished product is worth the work, or at least we think so!