Strawberry Shortcake Season Is Here! How do you eat yours?

We love celebrating strawberry shortcake as one of the truest signs that summer has finally arrived in Southern Illinois. In this episode, we trace the dish from its early European biscuit‑cake roots to the versions we grew up with.  Then we sit down with Austin Flamm of Flamm Orchards to talk about why nothing compares to strawberries that ripen right here at home. You’ll hear stories about the shortcake styles we’ve all encountered, from biscuits, sponge cake, pound cake, pie crust, and even the cracker versions some families swear by.  Austin walks us through how Flamm Orchards makes their famous biscuit shortcake piled high with macerated berries and soft‑serve, and he gives us the inside scoop on when to expect peak strawberry season and what other treats you’ll find at their farm stand. Find Austin Flamm online at Flamm Orchards and on Facebook From the Recipe Box  Macerated Strawberries  Ingredients  2 cups sliced local strawberries 3 teaspoons sugar 1 teaspoon vanilla extract  Directions Place the strawberries in a mixing bowl and sprinkle them with the sugar. Add the vanilla extract and toss lightly. Cover and refrigerate for at least an hour until the strawberries begin to release their juice. Serve with your favorite shortcake base. These will keep in the refrigerator for a day or two, but you will eat them faster than that!  Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios   The Recipe Box on Facebook The Recipe Box on Instagram: @TheRecipeBoxPodcast