May/June Catch Up – Gardening & More

Well it’s been a minute since I have blogged but here I am. I have some good excuses. In May we took an anniversary trip to Bermuda. CG1 came home from Italy and CG2 from college. So with a full house (and full heart), the month was crazy busy (throw in our anniversary, my birthday and Mother’s Day as well as a family wedding and you get the picture!).

End of May brought Memorial Day and our beach and boat club officially opened. It was a gorgeous weekend. Unfortunately, the weather has not cooperated in CT since. This weekend looks rainy (after a beautiful, sunny week!).

I am not complaining after a drought last year, but still maybe I’ll complain a tiny bit as we love our club so much and it is weather dependent. Oh well.

I have been spending a lot of time in the garden (a Covid pasttime that stuck). I am growing Zinnias and Nasturtiums from seed, bought a bunch of perennials and of course annuals. So far, everything looks great (fingers crossed I may actually have some lasting flowers). Check out the photo of last year’s Nasturtiums…they were gorgeous!

Two recommendations for fellow gardeners both novice and expert. I love the app Picture This. You can photograph a plant and it will tell you what the plant is and even if it is healthy or not. This saved me at the nursery where I was about to purchase some sick perennials! I find it helpful too as I often am drawn to flowers that frankly won’t grow well in the conditions in our yard.

Second recommendation is the podcast A Way To Garden with Margaret Roach. She is an expert gardener of course as well as a NYTimes columnist and author of several books. Some of the episodes are a bit too in depth for me but most are really helpful and interesting. With these two sources of knowledge, I’ve taken the gardening game up a notch!

So that is a brief summary of what I have been up to – coming weeks are some of my favorites with the 4th of July, annual clambake and more. Sharing a pic of last year’s lobster dinner (and my tablescape).

Check back for some recipes I am trying out and hopefully a review of Grotto Bay and Bermuda. Have a great weekend!

Easiest strawberry shortcake recipe

Hi there! Not sure where the time goes…college girl came home and my youngest is busy finishing up school. Hard to believe the year is approaching halfway through and we are almost in June! Checking in today to say hello and share the easiest strawberry shortcake recipe that I brought to friends last weekend. In CT, strawberry season is right around the corner in June but we start to get some delicious strawberries from California this time of year too. I also find myself really craving spring desserts and fruit in particular. Strawberries are also so good for you. I do buy the organic versions as apparently strawberries are one of the most sprayed for conventional produce.

This recipe creates a light, crumbly shortcake that can be made in one bowl – so super easy. It also looks really pretty on top of a cake plate (and needless to say it was a big hit!). So, without further ado, here is the recipe for the easiest strawberry shortcake recipe.

easiest strawberry shortcake recipe

Easiest strawberry shortcake recipe

Delectable, crumbly shortcake is the perfect base for ripe, sweet strawberries and cloud-like soft whipped cream.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Dessert, Fruit dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Cost: $5


  • 1 1/2 pounds strawberries hulled and sliced in half or quarters
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups heavy cream chilled
  • 2 tablespoons confectioners sugar


  • Mix strawberries with 3 tablespoons of granulated sugar and refrigerate while juices develop (for at least 30 minutes).
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool. Slice in half.
  • Spoon some of the strawberries with their juice onto the shortcake bottom then add the shortcake top. Spoon more strawberries over the top, add the whipped cream and serve.
  • Whipped Cream:
  • Using a mixer, beat the heavy cream, sugar, vanilla until soft peaks form, about 1 1/2 to 2 minutes. If you put your mixing attachments and bowl in the freezer the whipped cream will be fluffier.