Entertaining Childhood Friends with Rosemary Strawberry Shortcake
The small moments that we experience–like knowing you’ve been invited to another home for dinner and the anticipation of looking forward to it–is where true happiness is found.
People are naturally drawn to spending time with others. It makes us feel engaged and reminds us that we hold a vital place in this world.
If you walk away with anything meaningful from my blog, I hope you are encouraged to try new ways of showing hospitality, of reaching out, of getting out of a rut and changing things up.
Maybe that means inviting new friends into your home.
Or, old friends.
This past weekend we invited my 2 childhood friends and their husbands over for dinner. (I know I’m dating myself here, but these friendships go back 35-40 years!)
It’s really beautiful to reconnect with old friends. There’s so much to talk about.
The history that you have with one another can also make for a very long evening. :)
And right now is the perfect time for entertaining in our valley.
Our yard and flowers are stunning.
The garden is fully planted.
The air is still cool, yet the warm sun permeates our entertaining space.
We ended the evening with jackets and the outside heater turned on, but we still managed to huddle around the warmth of the table–the people, the conversation, the history, the sharing of our families.
From our garden, my husband brought in rosemary and mint for me to use in our meal. I’ll share later what I did with the mint, but the rosemary went into the shortcake.
Yes, delicious warm, sweet and savory shortcake with fresh strawberries (with honey), and real whipped cream.
I love ending an entertaining moment with good food, and it always tastes better when you’re with good company and you’re serving something from your garden!
When’s the last time you entertained childhood friends?
Rosemary Strawberry Shortcake
- 2 quarts strawberries rinsed and sliced (about 6 cups)
- 1/4 cup honey
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 Tbsp. fresh rosemary finely chopped
- 4 tsp. baking powder
- 1 tsp. salt
- 1/2 cup cold unsalted butter cut into small pieces
- 3 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- Preheat oven to 400. Line a 9×13 pan with parchment paper.
- in a large bowl, combine strawberries and honey. Set aside.
- In food processor combine flour, 1/4 cup sugar, chopped rosemary, baking powder and salt. Pulse for a few seconds. Add in the small cubes of butter. Pulse some more.
- Slowly add in 1 3/4 cups of the cream while pulsing, while dough comes together to form a ball.
- Turn out the dough on lightly floured surface. Quickly knead and roll (our push with your fingers) into a 9×13″ rectangle, about 1/2 inch thick.
- Transfer the dough to the parchment paper. With a sharp knife score the top of the crust. Sprinkle with 1/4 cup of remaining sugar.
- Bake 25-30 minutes, or until golden brown.
- Whip the 1 1/4 cups remaining whipped cream rather stiffly, adding in 1/4 cup powdered sugar, and 1 tsp. vanilla.
- Cut the shortcake into squares, and in half, filling the middle with strawberries, then whipped cream. On top, put another dab of whipped cream. Serve.