Strawberry Shortcakes
Recipe from: Raspberries & Strawberries by Jacqueline Heriteau, c.1984
2 pints strawberries
1/2 c sugar
1 pint heavy cream whipped with 1 Tbs sugar and 1 tsp vanilla extract
1 dozen biscuits (you can make from scratch or use Pop-in-Fresh to keep it simple)
3-4 hours prior to serving dessert, hull and rinse the berries. Reserve the 12 most perfect berries for garnish later. Puree half the remaining berries, quarter the other half then add the quartered berries and the 1/2 cup of sugar to the pureed berries. Leave mix at room temperature until serving time.
Prepare the biscuits and let cool only a few minutes (you want to serve them warm). Cut biscuits in half and on each plate place the bottom half of the biscuit. Ladle some pureed sauce over, cover with top of biscuit then ladle some more sauce over. Top with whip cream and garnish with a whole strawberry. Serve with extra sauce and whipped cream on the side for people to add as they like.
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