Tuesday, 13 May 2008

Leftover Strawberries

Faced with a beautiful 1/2 container of leftover strawberries I decided to make hubby a treat. He had originally bought the fruit as part of my Mother's Day breakfast and served me a large bowl of strawberries with whipped cream - and a huge omelet! I am guessing that he subscribes to the theory that your wife will never stray if she is too full to go anywhere. We were forced to skip dinner due to the richness of breakfast and also the fact that it was served at 4:30 pm. Hubs lost track of time working on the pot rack in the basement. (No, it's not done, but it is looking close!)
Here is the recipe, adapted from Nordic Ware, for my Butter Shortcake with Strawberries. Makes 6 shortcake baskets.

You can substitute any berries. I glazed mine with warmed Peach Chardonnay preserves that I picked up in the Niagara wine region but apricot or most other jams or preserves will work just fine. If you don't have a shortcake pan use a muffin pan filled 1/2 way. If you have large domes cut them off or hollow them out.

1 cup flour
2/3 cups sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1/3 cup butter, softened
1/2 cup milk
1 egg
- fresh berries, sliced if using strawberries
-1/4 cup warmed preserves, jelly or jam for glazing

Heat oven to 350 degrees f. Generously grease and flour shortcake pan; set aside. In large bowl, combine butter and sugar, add egg, combine, add milk and stir to combine. Then add the dry ingredients except berries and glaze. Pour batter into pan, dividing evenly. bake at 350 f. for 18-20 minutes. Let cool 10 minutes and turn out onto rack. Cool and add berries and glaze. Serve with whipped cream.