- 5 s fresh strawberries
- 2 to 3 tablespoons sugar
- shortcake (see recipe below)
- 3 s whipping cream, chilled
- sugar to taste
Wash and hull strawberries; drain. Either leave strawberries whole or sliced. In large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake. In medium bowl, beat whipping cream until stiff peaks form; fold in sugar. To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with dollop of whipped cream.
Note: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit an hour before using.
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