Strawberry Shortcake

One of the classic summer desserts that is 

always a crowd pleaser and family favorite!

Whether using homemade shortcake, store bought 

shortcake, pound cake, scones, biscuits, or something

else you might have on hand as your base, one of 

the primary keys to the success of this dessert is the 

freshness and sweetness of the strawberries!

Another key factor, in my opinion, is homemade

whip cream!  Many people use the can or frozen products,

but the texture of whipped cream that you make yourself

is so far superior, and has such a lovely soft texture 

in the mouth, that it is worth all the effort!

Plus, by making it yourself, you eliminate all the

chemicals that are present in the other products!

Keep it fresh!  Keep it simple!

As Always, 

ENJOY!

1 Quart- fresh strawberries

4-6 shortcakes

1/2 pint - heavy whipping cream

1 Tbsp. powdered sugar

   Wash and hull strawberries.  Halve, slice or macerate the berries, and set aside.  Pour heavy whipping cream into a chilled bowl.  Whip with a hand whip or an electric mixer, until soft peaks form.  Sprinkle in the sugar and whip for just a few more seconds, until blended. 

   Slice the shortcakes in half horizontally.  Place on small serving plates.  Top with the prepared strawberries and then add a few large scoops of whip cream.  Serve.