Saturday, July 21, 2012

Says who?


Who says you can't have strawberry shortcake for dinner?

: )

It's summer, after all and strawberries are in season. I've been using this recipe and the only challenge has been getting the real whipped cream just right. Any tips?

6 comments:

Caroline said...

During strawberry season when I was growing up my mother would bake a huge shortcake in a layer cake pan, hull about 3 quarts of berries and put on the whipped cream and that was dinner! We kids thought it was awesome!
The only suggestion about the whipped cream is to have beaters, bowl and cream very cold, then whip.

Rabbits' Guy said...

I dunno - maybe more sugar. Hey - if you go ahead and send over 5, 6 servings maybe I culd figure it out! Yum!

Lynne at Hasty Brook said...

That's the shortcake recipe my Mom always made. Yumm!
Make sure you use only a glass or metal bowl. Never plastic.

NCmountainwoman said...

Cold. Put the bowl (metal or glass as Lynne said) and the beaters in the fridge to chill before you start. And obviously use cold whipping cream. If all else fails there's always Reddi-Whip.

KGMom said...

Others have said it first--cold cold bowl. And whip the h--- out of it.

LauraHinNJ said...

Putting everything in the freezer beforehand certainly helped!