When I was a young girl we'd overnight strawberries to my grandparents in Massachusetts. This might seem like a silly thing to do, but I've heard all too well the plight of over-priced, over-ripe, tiny strawberries on the East Coast. See, I grew up quite literally walking past the strawberry fields to school, and my little Southern California town is known as one of the strawberry capitals of the country. We even hold a massive strawberry festival each Spring. A life without fresh, ripe, dippable, bursting with flavor strawberries never occurred to me as I was painting my shirt, fingers, and face with strawberry juice as a child.
Who doesn't love a chocolate dipped strawberry? Well, those who don't like strawberries I suppose- but then, you wouldn't be reading this, would you? Prepare your gorgeous strawberry split vessels by dipping them in a thinned chocolate solution. I like to use a little bit of coconut oil, rather than butter, to give my chocolate a quick melting, even consistency. The trick is to get the chocolate just thin enough to begin running down the sides when you place it on your resting tray.
What Daughter Says: Strawberries mean Summer in my little hometown- and it just wouldn't be Summer without them!
Banana Split Strawberries
***Click here for a printable Banana Split Strawberries recipe