Strawberry Sauce for Shortcake or Ice Cream

Classic Strawberry Shortcake: Before

Recipe by Mom

Happy July 4^th, Everyone! Here in the States, one of our most traditional foods on our Independence Day is Strawberry Shortcake. This is a natural, since strawberries are ripe and ready just about everywhere in the country.

...and After

Strawberry shortcake and I go ‘way back. My Mom used to make the shortcake with Bisquick, and whip heavy cream for the topping. When I moved away from home, I started making strawberry shortcake every 4^th of July. I have always had a thing for angel food cake. After a few years of making the Joy of Cooking shortcake recipe I decided to save some time and just buy a cake. I still prepare the strawberry sauce just like Mom did, although after reading my nutrition educator friend Mira’s post on sweetening alternatives, I replaced the white sugar with evaporated cane juice, a less refined alternative. Strawberry sauce is also delicious on ice cream.

Update, September 2011: my artist friend Cruz suggested "some like it hot" when serving strawberry sauce over ice cream. I just tried it, and he is absolutely right. I warmed it in the microwave, about 30 seconds for one serving. Don't make it too hot, 'cause it will melt the ice cream too fast. If it feels moderately warm on your finger it will contrast with the frozen ice cream beautifully. Thank you, Cruz!

Which Cake Would You Rather Eat?

If you use a store-bought cake, do check the ingredients. I was amazed once when an angel food cake from a local grocery store looked and tasted “same as new” when it was over 3 weeks old. When I checked the ingredients there were many chemicals (like propylene glycol = antifreeze!) and few real ingredients like fresh eggs. A local bakery (like our Gianna’s) cake will cost twice as much, and that’s because it contains real ingredients like eggs and flour, and is produced in small quantities without preservatives.

Enjoy your Independence Day!

Strawberry Sauce Just Like Mom Used to Make!

Strawberry Shortcake

serves 2

1 basket (pint) strawberries

3 tbsp. water

2 tsp. sugar or evaporated cane juice (or to taste)

Shortcake or angel food cake

Whipped cream

Make strawberry sauce: Wash, hull, and slice the strawberries. Put them in a narrow, deep bowl with water and sugar. Crush slightly with potato masher, until juice looks red and tastes strawberry-ish.

Assemble shortcake: Split shortbread or cake and put in bowl. Top with strawberry sauce and whipped cream.