It's dreary, hot and muggy out side. We are going on day four with all the windows closed up and the air on. Makes me feel very claustrophobic. I needed something to remind me that summer is good. So, after our dinner of tilapia, rice and steamed veggies, we indulged in a classic summer time dessert:
Strawberry Shortcake.
Ohhh, yeah. The bowls were licked clean.
Slice one pound of fresh strawberries- macerate just a bit with a pastry blender to release some juices. Add just shy of 1/4 cup of sugar. Stir, and put in the fridge until serving time.
Make the Sweet Biscuits. (I piggy-backed off two recipes and came up with my own- these came out superb!)
Combine 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons sugar. Cut in 1/2 cup of butter until mixture resembles coarse crumbs. In a liquid measuring cup, measure out 1/2 cup sweetened condensed milk (leftover from earlier this week) plus enough skim milk to equal 2/3 cup total. Add to dry mixture. Stir until just moistened. Use a medium sized cookie scoop and place about 2 inches apart on a cookie sheet. Bake at 450 about 8 minutes, or until tester comes out clean. Remove to cool.
At serving time, split the biscuits and place a generous scoop of strawberries, and a scoop of whipped cream on each. Top with the top half of the biscuits.
Makes just enough for 2 adults and four small children.
2 comments:
Sounds so good! Of course, as the 4 small children grow, or the grandparents arrive, or the aunties and uncles show up, the recipe will have to be made bigger!
What fun these summertime recipes have been!
You know I just live down the street! I could have helped you eat some of that.
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