Dessert, Anyone?

Really, where did April go? It just arrived and is suddenly telling us goodbye. With summer growing closer and closer, fresh fruit in abundance on the market shelves, and a yearning for warm sun on my skin, I have decided to make a summer dessert for after dinner enjoyment tonight. It's a recipe I have grown up with, my mom having made the recipe for as long as I can remember. It screams sunshine, happiness, and home for me. And because I find myself missing home quite a bit these days (in addition to that summertime craving), I felt drawn to put together a comfort food dish. I hope Pete likes it...wait why I am questioning that, the boy loves food and more than that he loves strawberries! So, a homemade strawberry shortcake should certainly get 5 gold stars from him. It's such a simple treat, calling for limited ingredients and combining fresh flavors. Of course, I want to share it so that you too can have a taste of summer!

Mama's Strawberry Shortcake

What You'll Need:

• 2 cups Jiffy mix
• 2/3 cup milk
• Diced strawberries (as many as you like)
• Light brown sugar
• 4 TBSP melted butter 

What You'll Do:

• Combine the jiffy mix and milk until it is a soft dough. Roll it out on a lightly floured surface until it is about 1/2" thick. Transfer it from the counter to a greased baking pan. 
• If you want to make smaller versions, than use a large cup to cut out little round individual shortcakes. I'm a fan of a giant shortcake, it's more fun! 
• Bake for 8-10 minutes unti it is a light golden brown. Basically it will look like a giant biscuit.
• Slice the shortcake in half (length wise/horizontally). Put the top layer on another pan for the time being. 
• Sprinkle as much brown sugar as you would like on the bottom layer, followed by slowly pouring/spreading the melted butter on top, (make sure not to use too much, which would make the shortcake soggy). Then add the strawberries
• Replace the top layer and repeat the previous step.
• Serve it warm with a helping of whip cream or cover it with saran wrap and place in the fridge until it's time to eat it! (Add the whip cream just before ready to eat).