Last week, we had strawberry syrup, sauce and vinaigrette, and today we have strawberry shortcake.
Enjoy!
Food You Can Eat: Strawberry Shortcake
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Last week, we had strawberry syrup, sauce and vinaigrette, and today we have strawberry shortcake.
Enjoy!
You must be logged in to post a comment.
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It’s not quite yet too hot to bake so I think I’m going to have make one of these today.
I need to do some research on a toaster oven that is good enough to bake stuff like this evenly, big enough to fit a pan of brownies, but not so big it takes over the counter.
It was pretty thin in my 8×8 pan so I think it would be easy to get to bake through evenly.
That looks delicious!!!
Mmmmmm mmmmm good. And whipping the cream yourself is “a talented thing”; I tend to over-whisk it . . .
Strawberry shortcake is the perfect summer dessert. But alas, I have no berries.
Do you have a berry bush? I’m wanting to get some, but Mrs. Butcher tells me that they will completely conquer our land.
We have a couple of raspberry bushes. They’re only a couple of years old and the yield is pretty low. We started with four but lost two. They were very small when we got them. The late frost this spring didn’t help.
I just learned that you can use powdered milk to make whipped topping. I haven’t tried this but I always have dry milk on hand. Seems like it needs some sweetener though, powdered sugar?
Whipped Topping
You can use shelf-stable powdered milk to make whipped topping in a pinch. Add equal parts ice-cold water and powdered milk to the bowl of your stand mixer. Whip the mixture until it’s nice and fluffy.
Interesting! Never tried it, but I suppose if the fat content is high enough it might work!