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It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top... I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s Almanac.

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