Strawberry season is almost here!

Strawberries can be found in grocery stores year round, but there’s nothing like locally grown berries—red, ripe and delicious. In late spring to early summer, I crave strawberry short cake—not the kind made with cake, but the old-fashioned kind made with fluffy buttermilk biscuits!

Click here for House-Autry’s Buttermilk Biscuit recipe: http://www.house-autry.com/recipes/rolled-buttermilk-biscuits

Place a pint or two of fresh strawberries in a large strainer; rinse with cold water. Remove the caps and thinly slice. Place sliced strawberries into a large bowl and sprinkle with 1/3 to 1/2 cup of sugar (depending on how sweet the strawberries are). Cover and let the strawberries stand at room temperature. The sugar will soften the strawberries and help release their juices. After about 20 minutes, take a fork and mash the strawberries ever so slightly to release even more of that juicy goodness. To serve, cut the biscuits in half, place on a plate and spoon the strawberry mixture over the top. Add a dollop of whipped cream. DELISH!!