Strawberry Shortcake For a Crowd

April 16, 2008

It’s about to be strawberry season, so I have a perfect recipe for you. A single, large strawberry shortcake. It’s a really simple dish, but it’s a showstopper. Every time I bring this out, I get a ton of “oohs and aahs.” It’s really cool, but the thing is, it takes no time at all.

Here’s what you do. Slice up a bunch of strawberries, add some sugar, and let them macerate for an hour or three (you can add some Grand Marnier, orange curacao or the like if you desire, but it’s not necessary). Then make your big-ass shortcake. It’s just self-rising flour, sugar, salt, butter and buttermilk. Whip up some heavy cream with vanilla and sugar, and then serve by cutting that big-ass shortcake in half, putting berries and cream in the middle, and some more on top. Just look at the picture, will ya????

Anyhow, recipe is after the break. And really, it’s incredibly easy, but it’ll dazzle your guests. And man, does it ever taste good!

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