Twins Judy & Joy: Strawberry shortcake: yum!

When in Rome, whether you want una torte alle fragale, mousse di fragola or simply una fragala, it’s all the same to your taste buds — delicious strawberry shortcakes!

Buon appetito!

Please Join us every Wednesday @ 12 noon LIVE on the HoopLaHa Only Good News Facebook page! Visit https://www.facebook.com/hooplaha!

Here’s our recipe for Strawberry Shortcake!

 

Strawberry Shortcake

For the base: sponge cake, pound cake or biscuits

Caramelized strawberries

1 lb strawberries, stems removed

1/4-1/2 cup vanilla sugar*

1/2 t  lemon zest

1/2 t orange zest

½ teaspoon cinnamon, optional

fresh mint leaves

almonds, chopped, optional

Sambuca whipped Cream

1 cup heavy cream

2 teaspoons Sambuca

 

*Vanilla Sugar, Joy’s favorite — 2 cups white sugar and 1 vanilla bean split. Put all in an airtight container and let the vanilla perfume the sugar for several days before using.

Place the berries on a parchment lined baking sheet and turn the oven to broil. Sprinkle berries with the vanilla sugar and the zests. Broil 7-8 minutes until slightly softened and charred. Remove and cool.

If using heavy cream (can use Cool Whip), beat cream until soft peaks form and add Sambuca to taste.

Assemble shortcakes:

If using a decorative holder, as we have for individual servings, using a biscuit cutter or a small glass, cut a circle to fit the bottom of the serving piece. Place a few berries, then top with Sambuca cream and repeat until glass is filled. Garnish with fresh mint and chopped almonds … Yum!

By participating in the comments section of this site you are agreeing to our Privacy Policy and User Agreement

Submit your comment

Please enter your name

Your name is required

Please enter a valid email address

An email address is required

Please enter your message

© Hearst Connecticut Media Group. All rights reserved. The Wilton Bulletin, 16 Bailey Avenue, Ridgefield, CT 06877

Designed by WPSHOWER

Powered by WordPress