Fruits are always a treat when eaten unadorned and out of hand, but they're also the perfect starting place for an impressive variety of pies, cakes, bars, tarts and crumbles.
"This is not the time to be mucking about with complicated recipes," says cookbook author Barbara Kafka. "I just want it simple so I can taste the fruit when it's at its best."
For the Fourth, Kafka likes a classic strawberry shortcake. She makes it special by layering classic shortcake biscuits with sponge cake, then whipped cream...
| This story has expired! You can purchase the full text in our news archives. |
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.
In order to post or vote on a comment, you must be signed in with a hometownannapolis account.
Take a look at a summary of Commenting Guidelines.
If you encounter other problems, please email nlundskow@capitalgazette.com and include your name, username, and any errors or messages that are displayed. The more information you can provide, the better able we will be to assist you.