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.

[ The top of a water glass doubles as a cookie cutter ]

[ Making extra is always the best idea]

[ I added a touch of vanilla in the whipped cream ]

[ Fresh strawberries cooked in sugar and vanilla ]

[ I used tea cups to serve each one, which was the perfect amount since it was a post-lunchtime treat ]