"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Strawberry Refrigerator Shortcake, by Sally Larson, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Prepare cake according to package directions and bake in greased and floured 13" x 9" x 2" baking dish at 350º. Set aside to cool. Boil 1/2 cup water. Stir in Jello. Add 1/3 cup cold water. Set aside to cool. Poke holes (1 inch apart) in cooled cake. Pour Jello over cake. Put in refrigerator overnight or for at least 6 hours. Spread Cool Whip on top of cold cake. Top with cut strawberries and nuts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.