| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
pt |
Half & half |
| 1/4 |
c |
Superfine powdered sugar; up to 1/2 |
| 2 |
pt |
Fresh sweet strawberries |
| 2/3 |
c |
Granulated sugar |
|
|
Enough of your favorite shortcake to make |
|
|
; 4 desserts |
|
|
Vanilla ice cream |
| 12 |
oz |
Strawberry syrup |
|
|
Whipped cream for garnish |
| 1 |
lb |
Frozen strawberries in juice |
| 1 |
ts |
Lemon zest |
| 1 |
ts |
Orange zest |
| 1 |
ts |
Fresh squeezed lemon juice |
| 1 |
ts |
Fresh squeezed orange juice |
| 2 |
tb |
Sugar |
INSTRUCTIONS
STRAWBERRY SAUCE
PROCEDURE:
1. Prepare the fresh strawberries by rinsing, cutting the tops off and
cutting the berries in half from top to bottom. In a large bowl, combine
the berries and the granulated sugar and mix well. Set in the refrigerator
for at least one hour before preparing the sundaes.
2. Just before preparing the desserts, prepare the sweet cream. In a medium
mixing bowl, pour the cream, add 1/4 cup powdered sugar and mix well. Taste
for sweetness and if desired, add up to 1/4 cup more sugar to taste. Once
the taste is right for you, whip the cream with a wire whisk just until
frothy (approximately 3 minutes).
3. Cut 4 shortcakes in half. Place the bottom halves in 4 large dessert
bowls. Top each with 2 tablespoons of sauce followed by 8 to 10 pieces of
berries, 2 tablespoons of sweet cream, 1 generous scoop of ice cream, 2
tablespoons more sauce, 8 to 10 more pieces of berries, the top half of the
shortcakes, 2 tablespoons sauce, 2 tablespoons sweet cream. Finally,
garnish the top of the sundae with a dollop of whipped cream and a whole
strawberry.
Srawberry Sauce:
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and
simmer for 15 minutes. Place in the refrigerator to cool to room
temperature before serving.
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