We think it’s quite convenient that Father’s Day comes at the peak of grilling season, because for many dads out there, Father’s Day wouldn’t be the same without a big, juicy piece of meat and his family gathered around the grill outside! Now, we know this isn’t true for everyone, but what dad could turn down a day spent cooking and eating with his loved ones? This week we are all about celebrating Dad with our favorite grilling recipes, tips for making the perfect burger and a DIY gift that the man of the hour is sure to love!
This recipe is very forgiving and loves substitutions, so add or subtract whatever you (or dad!) would like! It’s a great all-purpose rub that can be used on anything from beet and pork, to salmon and veggies!
2 tablespoons kosher salt || 2 tablespoons smoked paprika || 1 tablespoon cumin || 1 tablespoon granulated garlic || 1 tablespoon chili powder || 1 tablespoon brown sugar || 2 teaspoons freshly ground pepper || 1 teaspoon cayenne pepper || 1 teaspoon ground mustard || 1 teaspoon ground coriander
Mix everything together and place in a jar that can be sealed tight!
Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
Preheat oven to 400°F.
Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.
*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!