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Strawberry season is one of my favorite times of the year. It’s so fun to include them in different recipes that range from savory to sweet. I really like adding them to a spinach salad along with chicken, pecans, goat cheese and balsamic vinegar.

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My boyfriend LOVES strawberry shortcake. Next to homemade brownies, it’s his favorite dessert. I had some extra snickerdoodle cookies laying around so I thought I’d add a little twist to the classic version and make some open faced snickerdoodle shortcakes. This super easy and three ingredient recipe is quick to whip up and absolutely delicious!

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INGREDIENTS:

Pacific Cookie Company Snickerdoodles (or whatever PCC cookies you love!)
Whipped Cream
Sliced Strawberries

DIRECTIONS:

1. I bought a small case of organic strawberries (ALWAYS buy strawberries organic, if you can) and sliced them thinly. The strawberries were so fresh they didn’t need to be tossed with sugar.
2. I put four snickerdoodle cookies in the microwave for 15 seconds so that they are just warm.
3. Got out the whipped cream from the fridge and covered the open face of the cookie entirely. (feel free to go crazy here!)
4. Pour your strawberries over the cookie and enjoy!

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