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4.11.03

Strawberry Shortcake

 

Strawberry Shortcake

By:

Chef Skip Laskody from Harris Teeter.

 

Ingredients
 

2 pints ripe strawberries, hulled and sliced

½ pouch Strawberry glaze

2 tbl. Balsamic vinegar

1 each vanilla cream cake

 

Topping:

1 ½ cups of heavy cream

¼ cup of granulated

or

Vanilla Ice Cream

  Rinse and hull berries. Quarter slice them if they are large, then divide the straw berries in half. Place half of the berries in a food processor and puree. Add the Strawberry glaze and balsamic vinegar to the puree, mix to combine.
Slice the cream cake loaf into 9 slices. In a chilled stainless steel bowl, whip the cream to soft peaks, then add sugar and continue to whip until you form stiff peaks.

     To assemble, place one slice of cream cake on each of the 3 dinner plates, top with a tablespoon of strawberries and two tbl. Of sauce, place another slice of cream cake on the top and top that slice with strawberries and sauce. Finish the stack with a final slice by the remaining strawberries and sauce.

    Top generously with whipped cream or Vanilla Ice Cream.

 

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