Strawberry shortcake

Local strawberry season is in full swing. For the past few Saturdays we've been getting strawberries, the variety called gariguette, from one of the local growers at Saint-Aignan's weekly market. So far, I've been using them for strawberry shortcake. I make our friend Tom's biscuit recipe for the shortcake; it's easy and makes four good-sized light and flaky biscuits. With apologies to Tom, I've modified his recipe a little: all-butter instead of butter and shortening, and plain yogurt in place of buttermilk. We top our dessert with a dollop (or two) of crème fraîche.

Fresh strawberry shortcake for dessert.

Strawberries are among my favorite fruits and they're so good in season. Another good way to eat them (besides just as they are) is to marinate them in red wine or port (or even balsamic vinegar). Fraises au vin rouge is a classic, although many recipes tell you to simmer the wine with sugar and vanilla, eliminating the alcohol, and letting it cool before adding the strawberries. I just let the fruit marinate in the wine, alcohol and all. The tartness of the berries and the roundness of the wine really go well together.