The List: Splash

Beaver Brook Spray Deck in Belmont.

RUBY WALLAU

621 Trapelo Rd. Ponds and a waterfall make this 59acre park’s northern section a delightful place for a walk or picnic. The southern section features a soft-surface spray deck with multiple zones and different activation sequences. Children can scramble across the rocks and splash in pop-up sprinklers at this woodsy retreat.

Massachusetts Ave. The long reflecting pool at this Boston landmark mirrors the Christian Science Church and the Back Bay skyline. The fountain at the northern end of the pool features 180 water jets that shoot directly out of the ground, providing endless fun for little ones.

38 Beacon St. Located on the historic Boston Common, Frog Pond Spray Pool is a favorite among city dwellers and visitors alike. Big kids can splash their way to the giant, spraying fountain in the middle of the wading pool, while littler ones can soak in the outskirts.

42-62 Berlin St. Along with the Splash Pad, this park offers a playground, sandbox, shade structure and even a Free Little Library.

27 Franklin Rd., Fitchburg Kids can splash in geysers and run through colorful water-spraying rings. Nearby in the park, enjoy a skatepark, play area and sports fields.

15 Houghton St., Hudson Kiddos can run under fountains and through geysers to cool off at this park, which also features a playground and skatepark.

157 Orchard St. This gently sloped wading pool features a mushroom-shaped misting fountain in the middle.

20 Gale St. Kids can cool off in bubblers, misters, geysers and more. After splashing, enjoy a picnic and more playtime at the adjacent playground.

12 Carbuncle Dr. Cool off at the fenced-in zero-depth splash area, or head over to the beach to swim in the pond.

145 Redstone Hill, Sterling This spray park features two spray pads — one for toddlers and one for multi-generational fun. Play in misters, sprinklers and geysers and cool off under the water tower or giant sunflowers. There’s also a kiddy car wash, slip and slide and inflatable waterslide.

40 Asbury St. A play area, shady spots for picnics and a kid-activated spray deck make this a popular place in the summer. The wading pool is large and shallow — perfect for little ones.

180 Shrewsbury St. This splash park also features a padded-surface playground, climbing structures, amphitheater and acres of undeveloped hillsides with trail connections to Bell Pond Park and Green Hill Park leading all the way to Lake Quinsigamond.

14 Forsberg St. Splash in the sprinklers to cool off at this park on the south end of the city, then enjoy a nature trail, picnic area and sporting fields.

Homemade strawberry shortcake

AMANDA COLLINS BERNIER

There’s no better way to enjoy this month’s bounty of berries than piled onto an old-fashioned shortcake. It’s the perfect summer dessert!

Known as “Goose” to her grandkids, Laurie Silva Collins has perfected her recipes over years of cooking for her three daughters and eight grandchildren.

3 cups all purpose flour, plus extra for hands and work surface

1⁄4 cup granulated sugar 2 Tbsp. baking powder 1 tsp. salt 3⁄4 cup unsalted butter, cold and cubed 1 cup cold buttermilk 2 Tbsp. heavy cream or buttermilk coarse sugar, for sprinkling

6 cups sliced strawberries 1⁄4 cup granulated sugar

Stir the strawberries and 1⁄4 cup sugar together in a large bowl. Cover and place in the refrigerator until ready to use. Preheat oven to 425 degrees. Mix the flour, sugar, baking powder, and salt together in a large bowl until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. Pour 1 cup cold buttermilk on top. Fold everything together with a large spoon until it begins to come together, careful not to overwork the dough. The dough will be crumbly and wet in some spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with floured hands. Using your hands or a floured rolling pin, flatten into a rectangle about 1⁄2 inch thick. Cut the dough into circles with a 3-inch biscuit cutter. (Be careful not to twist the biscuit cutter when pressing down into the dough as this will seal the edges and prevent them from rising.) Re-roll any scraps until you have 10-12 biscuits. Arrange the biscuits on a parchment-lined baking sheet, making sure they are touching. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling. Slice the biscuits in half and layer with strawberries and whipped cream.