Friday, June 15, 2012

Shortcut Strawberry Shortcake

I love using these festive strawberry dishes when it's strawberry season. Here's a super simple shortcut for strawberry shortcake. First prepare my recipe for strawberry cream. After you've prepared the strawberry cream, heat Alexia biscuits (my go-to biscuit and bread company when I don't prepare either from scratch) according to package directions. Slice biscuits in half, slather with homemade strawberry cream and top biscuits with fresh, sweet (you can toss strawberries with sugar, but if they're sweet it's not necessary) strawberries. Serve immediately.  
Strawberry Cream

Helpful to know: Place mixing bowl and beaters in the freezer for about 2 hours prior to preparing. Strawberry Cream is best when whipped up just before serving.  If you didn't prepare strawberry preserves last season to use in this recipe, for optimum flavor results, use a good quality preserve like Bonne Maman®.

1 cup heavy whipping cream
⅓ cup strawberry preserves

Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Fold in strawberry preserves. Serve immediately or refrigerate until ready to serve.