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Our Strawberries Collection is a "berry" sweet celebration of spring and summer! Each classic style is in soft, cotton knit with beautiful appliques and smocking in the prettiest of pinks.


From parties to playdates and outdoor fun, she will feel cute and comfy in these easy-to-wear styles that celebrate the warmth of season!


What do you do with the fresh strawberries she picks from her strawberry-picking adventures? You bake!

Let’s pop-in to the kitchen of our funtastic Warehouse Manager and her beautiful daughters, Macy (16) and Mady (13), to see what’s cookin’!

baking with strawberries

A Family Tradition by Ginny Macy McCullough, SGK Warehouse Manager

I love cooking with my girls, not only for the time spent together but to use it as a learning experience as well. My youngest is in 8th grade, so she loves to practice her fractions and converting them. My oldest is a junior in high school and she is all about the history of recipes and where they started.

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We live in my Grandparents old house so we inherited all of their kitchen tools, recipes, and cookbooks.


My grandparents are Polish and loved to cook so we have a wide array of recipes to share with generations to come!



For some really delicious ideas on what you can make with strawberries check out All Recipes or try one of Ginny's family recipes below:

Old Fashioned Strawberry Shortcake


  • 3 pints fresh strawberries
  • 1/2 cup white sugar
  • 2 1/4 cups all-purpose flour
  • 4 tsp backing powder
  • 2 tbsp white sugar
  • 1/4 tsp salt
  • 1/3 cup shortening
  • 1 egg
  • 2/3 cup milk
  • 2 cups whipped heavy cream



1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat over to 425 degrees. Grease and flour one 8 inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tbsp white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees for 15-20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover whipped cream.

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