I had strawberry shortcake for breakfast today. I’m not super proud of it, but I wanted to blog about strawberry shortcake and the other day when I made it for me and the kids, I made these gorgeous, decadent towers that fell over long before I had a chance to capture their majesty.

So I had just enough cake left for one​ more go, and I thought to myself, 

The very empty can of Redi-Whip. Breakfast was delayed for a few minutes while I went and had a very calm (okay, it wasn’t particularly calm but I didn’t completely lose my shit on her, either) discussion with my 10 year old about a) not eating whipped cream straight out of the can and b) more importantly, not putting empty containers back in the fridge so that people would get two-thirds of the way to a delicious breakfast and then discover they’re missing a key ingredient.

I dimly recalled buying some “shelf stable” cream from Trader Joe’s to make ice cream with, and it turned out I still had a box, so the 10 year old gets to live. I whipped it up, threw some sugar and vanilla in, and called it a day. You’ll see in the pic that it could have used more whipping, but I was about to starve at that point and still had to take the photos so I just served it up. Still delicious.

The strawberries were the big disappointment: they looked so pretty and juicy, but they were just kind of flavorless. I can hardly wait until we get the fresh-off-the-vine strawberries we pick ourselves…that’s when I’ll know it’s really summer.