By Angela McGowan
I have a lot of memories as a child going to different types of you-pick farms, but my favorite farms to visit were the strawberry farms. Nothing was better to me than picking a few berries for the basket, and slipping a few in my mouth. It was like an endless strawberry buffet. When we got home, my mother and I would make strawberry preserves, strawberry shortcake, and even freeze some for different recipes.
I always looked forward to the strawberry shortcake the most. We had it all types of ways, with pound cake, angel food cake and even those pre-packaged formed sponge cakes in the produce isle. But my favorite way to have strawberry shortcake is with buttermilk biscuits. I use frozen, pre-made buttermilk biscuits to make things a little quicker. Then I simply cut up the strawberries and add a little sugar. I like to make my berries a little boozy by adding some liquor or wine. Today, I’m adding a little homemade wine, a shot or two, just to add a little more flavor. I’ll let the berries sit, covered, in the refrigerator for about 2 – 3 hours. Then I whip up some fresh cream with a bit of sugar and put the shortcakes together. It couldn’t be any easier.
Yield: SERVES 4
Strawberry Shortcake
Ingredients:
- 8 Buttermilk Biscuits
- 2 lbs strawberries, sliced or quartered
- 1/4 cup sugar
- 1 or 2 shots liquor, wine or sangria
- 2 cups cream
Directions:
- Wash and cut tops off of strawberries. Quarter or slice and add to a large bowl. Add liqueur or wine if using and cover. Refrigerate for 2 - 3 hours.
- Bake homemade or pre-made frozen buttermilk biscuits and let cool.
- Whip cream and assemble shortcakes
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