Technically, this is dessert. I know that. It is not, and nor should it be, lunch. Or dinner.
And yet, in the past two days I have had it for both of these things.
Yesterday I made a whole bunch to take to a friend’s house for a lunch-time “strawberry shortcake feast.” And then, tonight, my husband’s working late and it’s just me and the kids and I didn’t feel like cooking and there were all these left-overs from yesterday’s lunch and so….
Strawberry shortcake for dinner. Yes I did.
The kids think I’m the best mom in the world right now.
But, really, it isn’t SO bad if you think about it. (Or, at any rate, that’s what I’m telling myself so that I don’t feel guilty about feeding my kids dessert for lunch. And dinner.) Because, really, what is it? It’s biscuits – tender, flaky biscuits. And sweet strawberries. And freshly whipped cream. None of which have a lick of refined sugar in them at all, with only the tiniest bit of maple syrup. Really, (if you cross your eyes and squint) it’s just like having a piece of bread, some fruit, and a glass of milk! Right?! So, see, it’s not THAT bad!
So, there you have it, folks. Your ready-made rationalization as to why it’s okay to have dessert for dinner!
And here’s how you make it. It’s basically just my standard Spelt Biscuit recipe with a few minor changes.