Strawberry Shortcake
Nothing says summer like a fresh strawberry shortcake on a warm summer evening. We always have an abundance of berries over the summer, and this is the perfect way to use them I also love things that are dual purpose, scones for breakfast = strawberry shortcake with the leftovers. Not to mention those old enough to know, just the word strawberry shortcake will instantly bring the sweet smell of a plastic doll straight into your memory. So in honor of her, the OG, here's my recipe.
Ingredients:
1lb Fresh Strawbetties
3/4 cup Granulated Sugar
1/2 qt Heavy Whipping cream
3 teaspoons Vanilla Extract
1/2 cup Powder Sugar
Now I know I said this was easy… But Girl…. It's easy!
Remove the stems from the strawberries and cut them into slices.
Place berries in a bowl with sugar and 1 1/2 teaspoons vanilla.
Using a fork or a potato masher, smoosh the berries. I like to have a combination of large and small chunks.
As you mash the berries will release juice and create a sauce with the sugar. Place in the fridge for one hour to help it all meld together.
Im going to explain this part in honor of a girlfriend who did not realize you could make whip cream and thought it only came from a can. This is for you boo.
Add the whipping cream, vanilla, and powder sugar in an electric mixer with a whisk attachment. Turn the mixer on high and whip until stiff peaks form. You just made homemade whip cream!
Cut open the scone, place a big ol’ dollop of whip cream, and top it with a ladle of strawberry sauce. Place the scone top back on and repeat with the whip cream and strawberries.
That’s it, I would say easy as pie, but pie is way harder than this.
Cheers Babes
XOXO
