|Classic Strawberry Shortcake: Before|
Recipe by Mom
Happy July 4th, 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.
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?|
Enjoy your Independence Day!
1 basket (pint) strawberries
3 tbsp. water
2 tsp. sugar or evaporated cane juice (or to taste)
Shortcake or angel food cake
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.