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Words cannot express how much I love this time of year. The flowers are blooming, the birds are singing, and the strawberries are bursting with plump, ripe, perfection. If it weren't for June I don't know that I would consider myself a strawberry fan. But OH MY how delicious they are this time of year! The strawberry season was a bit late in New England this year due to an early wet spring so we have all been waiting rather patiently and today, I'm happy to report, is the day! I just saw a post from our friends at Russell Orchards (my favorite local farm & orchard in Ipswich, MA) is officially open for strawberry picking. I know where I'll be later this afternoon.
But of course this happens every year. I get carried away and buy insane quantities of strawberries thinking as I do that I will be inspired to transform my kitchen into a strawberry preserves factory. Spoiler alert! That has NEVER once actually came to be. In truth the absolute last thing I'd want to do on a hot day in late June is to heat up my kitchen even more. Alas, what's a girl to do with all those delectable berries?
Lucky for me I have a few tricks up my sleeve. Did you know, for instance, that those store bought strawberry shortcake shells just so happen to fit perfectly in a wide-mouth mason jar? Yessir they do. So how could I possibly pass up making a Strawberry Shortcake Trifle? It's just too perfect. And best of all they are no-bake (read: no hot kitchens), quick, easy, and a sure-fire crowd-pleaser.
P.S. For more great ways to use up those delicious strawberries, see also our Strawberry Collagen Smoothie Recipe!
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We all like the idea of making our families healthy meals, saving money and doing our part to cut down on waste.
But we also like the idea of getting a good night’s sleep, not having a huge mess to clean up in the kitchen after dinner and — just maybe — having time to watch a bit of Netflix or read a book.
