With 80″s nostalgia sweeping the zeitgeist of north america (think A-team and the Karate Kid), I was tempted to turn National Strawberry Shortcake Day into an homage to those strawberry shortcake toys that were so popular with little girls in the 1980’s.

You remember her, don’t you? She was a little girl with red hair, and a pink cat called Custard. During the 1980s, Strawberry Shortcake became a huge fad for children throughout the United States and Canada. At the time, there were many related products, such as sticker albums, clothes, a video game (you played on the Atari system!). Strawberry shortcake had all these friends who had names like Apple Dumplin’, Raspberry Tart, Plum Puddin’, Orange Blossom, Lemon Meringue…

However, my plans for a more extensive walk down memory lane crumbled when I remembered that the manufacturers of Strawberry Shortcake used to infuse the plastic of these toys with the most ridiculously stinky chemicals to make the toys smell like the food they were named after. Even as a little kid, I remember thinking the chemically smell was just wrong wrong wrong… and so I can’t dedicate a food blog to our little plastic friends.

I can, however, tell you how I managed to make a delicious strawberry shortcake which was free of eggs and cow dairy! In my world, where deserts are few and far between because of my dietary restrictions, this was a major coup! 🙂

First, I found a biscuit recipe in the Joy of Cooking, which was egg free, but was made of lots-o-butter:

Preheat oven to 450F

1 tbls sugar
2 c flour
2 1/2 tsp baking powder
3/4 tsp salt
6 tbls COLD butter, cut into small chunks
1 cup goat milk

Mix all the dry ingredients. Cut butter in with knives or a pastry cutter until the texture is crumbly. Make a well, and pour in the milk. mix quickly and lightly until the dough is just wet. Drop only a cooking sheet covered in parchment paper by the large spoonfuls and bake for 12-15 min, until the tops are brown.

Meanwhile, top and slice the [local!][organic!] strawberries. Set aside 1/3 of the strawberries in a small bowl and mash them with a fork. Add a little Grand Marnier if you have it handy. Sprinkle the remaining strawberries with a little sugar and allow to macerate for 20 min.

And now, to pull it all together… crack open a shortcake. On the bottom half layer strawberry sauce, strawberries, sheep yogurt (yes, my secret ingredient!) and a little sprinkle of sugar. Top with the other half of the shortcake, and another dab of yogurt.

The brilliant thing about this desert is that there was no goaty-sheepy taste, which is always the challenge with these dairy products, as opposed to using the much milder cow’s milk. It was just… yum.

Enjoy, on your back deck, with two drunk friends and a whole lot of whiskey (more about that on National Whiskey Day, coming up in July!).


ps – thanks to Rumon for the photos…