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One of the many fresh ingredients I picked up from the Farmer’s Market over the weekend was a carton full of bright red strawberries. I didn’t even make it home before eating a few and they were so perfectly sweet and tasty I immediately started craving strawberry shortcake. Since one of my favorite pizza stops in Ojai (Boccali’s, seen here) serves up the best-ever strawberry shortcake, I knew I had to do some research to top it. I came across this recipe by Donna Hay and it fulfilled all my expectations. I did however make my own shortbread cookies using this recipe, which is better than any store bought version. It was the perfect sunny day dessert.
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[ The top of a water glass doubles as a cookie cutter ]
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[ Making extra is always the best idea]
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[ I added a touch of vanilla in the whipped cream ]
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[ Fresh strawberries cooked in sugar and vanilla ]
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[ I used tea cups to serve each one, which was the perfect amount since it was a post-lunchtime treat ]