If there was ever a Holzmann family signature dessert, this would be it: buttery whole wheat biscuit, mounds of sweetened whipped cream, and far more luscious, red strawberries than strictly necessary. It’s filling enough to make an entire meal, and at times (usually on Father’s Day) we’ve considered it one.
The story behind this amazing feast is from the 1970s. Teenaged Pete decided to ride his bike the 30+ miles to his aunt and uncle’s home in upstate New York. When he finally arrived, hot and hungry, a plate-sized strawberry shortcake was waiting to reward his efforts. I could tell from the way his eyes lit up every time this landmark event was mentioned, that creating a repeat performance would be enthusiastically welcomed. So I did. And it was.
The Finnish Cookbook, by Beatrice A Ojakangas, was published in 1964, and to a great extent, the contents reflected that era. There were numerous casseroles and few vegetable dishes. Almost half the book was devoted to the “coffee table”—a spread of cookies, cakes, breads, tarts, and tortes all containing huge quantities of butter, cream, and sugar. It all looked delicious—and really, really bad for you. I quickly realized that while I might learn to make these things, I was going to have to ration them carefully!
Compost 