Fresh Strawberries and Cream or Shortcake? Hmm, Have Both!
I had a great day fruit shopping today. I was able to find the last box of fresh, native strawberries. Sad that the season is ending, but glad that the imported strawberries have been quite delicious. Strawberries are such a pleasant tasting fruit. I chop some up for my morning cereal or load them on a salad for an interesting taste. They go great with lemon cake, chopped up in vanilla or fruit yogurt, or simply by themselves! Here is a great recipe for strawberry shortcake as this is also a superb way to serve them. Serve with real whipped cream for an added bonus of flavor!
Strawberry Shortcake
1 quart of fresh strawberries, cleaned and sliced
1 pint heavy or whipping cream
2 tbsps. sugar
1 tsp. vanilla
Shortcake:
1 3/4 cups flour
2 tbsps. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter
1 egg
3/4 cup sour cream
Mix dry ingredients in a bowl. Cut in butter.
Mix butter, egg, and sour cream in another bowl.
Stir into the dry ingredients. Mix well.
Turn onto a floured board and knead until smooth.
Roll into an 8 inch circle. Make a ring in the center.
Bake in a 425* oven for 12-14 minutes. Remove from oven, cool and slice in half horizontally.
Beat cream then add the vanilla and 2 tbsps. sugar. Continue beating until stiff peaks form, using a chilled bowl and beaters.
Layer cake, cream and strawberries. Makes 8 servings. Don’t know the calories, don’t want to. Just enjoy!
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