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Strawberry Shortcake Recipe

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This recipe for Strawberry Shortcake is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs. strawberries, hulled and quartered
½ C sugar
6 biscuits or sliced pound cake

Homemade Whipped Cream:
1 pint heavy cream
¼ C sugar
1 Tsp vanilla
Pinch of sea salt

Directions:
Directions:
In a medium bowl, toss the strawberries with the sugar. Set aside at room temp for up to 1 hour.

Split biscuits in half if using or cut pound cake in slices. Arrange slices on 6 plates.

Layer whipped cream and strawberries on each biscuit/cake. Place the remaining biscuit on top.

Whip Cream:
In a large bowl, combine the cream, sugar, vanilla and salt. Beat with mixer on high speed until fluffy and the cream holds a soft peak when you pull the beater out the bowl.
Use at once or store in covered container in the refrig up to 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes + 1 hour standing

 

 

 

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