Strawberry Shortcake


Strawberry Shortcake


Chef Skip Laskody from Harris Teeter.


2 pints ripe strawberries, hulled and sliced

½ pouch Strawberry glaze

2 tbl. Balsamic vinegar

1 each vanilla cream cake



1 ½ cups of heavy cream

¼ cup of granulated


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.

xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /      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.