Who says you can’t have strawberry shortcake for dinner?
: )
It’s summer, after all and strawberries are in season. I’ve been using this recipe and the only challenge has been getting the real whipped cream just right. Any tips?
Says who?
6 thoughts on “Says who?”
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During strawberry season when I was growing up my mother would bake a huge shortcake in a layer cake pan, hull about 3 quarts of berries and put on the whipped cream and that was dinner! We kids thought it was awesome!
The only suggestion about the whipped cream is to have beaters, bowl and cream very cold, then whip.
I dunno – maybe more sugar. Hey – if you go ahead and send over 5, 6 servings maybe I culd figure it out! Yum!
That’s the shortcake recipe my Mom always made. Yumm!
Make sure you use only a glass or metal bowl. Never plastic.
Cold. Put the bowl (metal or glass as Lynne said) and the beaters in the fridge to chill before you start. And obviously use cold whipping cream. If all else fails there’s always Reddi-Whip.
Others have said it first–cold cold bowl. And whip the h— out of it.
Putting everything in the freezer beforehand certainly helped!