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Thursday, September 20, 2007 |
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Strawberry Shortcake
By @ 6:48 PM :: 17419 Views ::
0 Comments :: :: All, Desserts, Holidays
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Strawberry Shortcake |
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This is my favorite non-chocolate dessert, especially in summer! My family likes this best with home-made sponge cake (see our recipe), which is lighter and slightly sweeter than the traditional biscuit or shortcake. For a quick preparation, use bakery or store-bought cake or biscuits. (Bread and Circus sells a kosher shortcake in 4-packs.) |
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Ingredients |
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Sponge cake or 4-6 not-too-sweet biscuits or shortcakes 1 quart of fresh strawberries 1 pint heavy cream or whipping cream sugar to taste |
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- Rinse and dry the strawberries. Remove hulls and, if they are large, cut in half. This step can be done up to several hours before serving.
- Set strawberries on paper towels to absorb excess moisture.
- Whip cream in a large mixing bowl at high speed. To speed things along and keep the cream cool, place bowl and beaters in the freezer for a few minutes before mixing.
- As the cream gets thicker, gradually add from 1 teaspoon to 2 tablespoons sugar, as desired. (Add a little bit first, stop the mixer and taste, then add more if necessary.) Beat until cream is at desired consistency (but don’t overbeat as it will turn into butter).
- Place a large piece of sponge cake on each serving plate. Alternately, slice a biscuit cross-wise and place the cut halves up on each plate.
- Spoon strawberries on the biscuit or to the side of the sponge cake and top with a generous serving of whipped cream. Serve immediately.
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Makes 4-6 servings. | |
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