Earlier this month I participated in National Strawberry Shortcake Day. That is, Driscoll’s mailed me some coupons and asked if I’d make a strawberry shortcake and post some links to their Facebook and Twitter, as well as mention a contest they were having, on my blog. I’m easily bought, and we love berries—which are becoming increasingly expensive along with everything else these days—so I agreed. Only, I of course had to make gluten free shortcakes, which came out okay. They weren’t nice enough to eat on their own, but with a smear of strawberry jam topped with sliced strawberries and whipped coconut cream, they were actually quite yummy.

Well, the strawberries were quickly depleted, and I still had a couple of shortcakes left, so I decided to try out other toppings. Turns out a generous layer of lemon curd, topped with raspberries and more coconut cream also made a delicious shortcake. It’s mighty pretty, too, if I dare say so myself.