Tuesday, July 7, 2009

Strawberry Shortcake Sundaes


We invited some people over for dinner and I thought since I was planning my menu around the food holidays, I might as well do strawberry sundaes. Except, I wanted to add a spin on it a little bit. This recipe is fast and easy and can be ready to ensemble for your guest after dinner.

Strawberry season has come and gone here in Oregon. Although some of the local nurseries say they will have a come back in August. Even with the season out, you should still be able to find some at a good price per pound. If not, just defrost some of your frozen strawberries if you want.

Blend up as many strawberries as you want and add sugar until you get the right sweetness. Pop it in the microwave on high for 1-2 minutes to get the sugar and berries to caramelize together.
Or
Mix up to 1/2 of strawberry jam with up to 1 cup of pureed strawberries (heat if desired)



Lay out your shortcake, pound cake, or in this case, angel food cake. I cut these out with my meatball maker. But, you can use a child's glass, cookie or biscuit cutter etc.


I added sliced strawberries to each cake circle.

Then a scoop of frozen yogurt or ice cream.


Then pour on the warm strawberry syrup and a dollop of whip cream. Another great addition would be banana slices and/or mint leaves.
Some people have made their syrups from freezer jam, has anyone tried that?
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2 comments:

Nichole said...

THAT IS BEAUTIFUL...ESPECIALLY ON YOUR YELLOW PLATE. YOU'RE DOING A GREAT JOB ON THE BLOG.

Rachael and Family said...

thats to pretty to eat.

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