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berries of the season, I know it is time for my favorite dessert ~ strawberry shortcakes. To keep them moist and delicious, spread strawberry jam onto the bottom cut sides of each shortcake before adding the strawberries and whipped cream. until smooth. Refrigerate. At serving time, pour the mixture into a glass bowl and fold in the rest of the strawberries. Serve in chilled bowls, and garnish with fresh mint leaves. The soup should be very cold when served.

1 pint fresh strawberries, stemmed and sliced 1/2 cup sugar, divided 2-1/2 cups f lour 4 t. baking powder 3/4 cup butter, cut into pieces 2 large eggs 1 cup sour cream 1 t. vanilla extract 1 cup heavy cream 1 T. confectioner’s sugar

STRAWBERRY SHORTCAKES Serves 12 When I spot the first ripe straw-

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June 2018 ttimes web magazine  

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