Strawberry season has arrived in Southern California. I stopped at a stand and picked up some beautiful berries. This dessert is one of our favorites and is really simple to make! My husband likes pound cake more than short cake, so this is our new Strawberry Short Cake. I agree it is better (and easier) to make.
Strawberry Pound Cake
1 frozen family size pound cake, thawed
1/2 stick of butter
3 tsp sugar
fresh strawberries, washed, hulled and sliced or chopped
1/4 cup sugar
Place sliced strawberries in a bowl with 1/4 cup of sugar. Stir. Cover with plastic wrap and refrigerate for a few hours.
Slice the thawed pound cake into 12 equal slices. Heat a non stick skillet over medium heat. Melt butter in the pan and place a few pound cake slices in the skillet. Sprinkle the pound cake with sugar and turn over. Sprinkle second side with sugar. After the first side has browned, flip to brown second side.
To assemble: Place two slices of the grilled pound cake on a dessert plate. Spoon some strawberries over the pound cake. Top with whipped cream.
I took advantage of the strawberry stand that is not far from my home again today. The one that has California grown giant strawberries. I grabbed my handy dandy bisquick mix and followed the recipe on the box for strawberry shortcakes. My children were all suspicious by now. What was Mommy up to? What was she making? Soon they also were up to their elbows in rinsing berries and cutting them. We had them for dinner!!! I think they are ready to crown me Mother of the Year! 🙂 Just in time for Mother’s Day too! LOL
4 cups sliced fresh strawberries
1/2 cup granulated sugar
2 1/3 cup Original Bisquick Mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp butter, melted
cool whip topping (optional) I used Reddi Whip
Mix sliced strawberries with sugar and set aside.
Stir Bisquick Mix, milk, 3 Tbsp sugar, and butter until a soft dough forms. Drop by 6-8 spoonfuls onto a un-greased baking sheet. (I used parchment paper for even less clean up!)
Bake 10-12 minutes at 425F or until golden brown.
Split warm shortcakes top with strawberries and place top of shortcakes on top with Whipped Cream.
My Aunt Helen is a wonderful cook. I had the honor of living with her and my Uncle briefly when I was in College and she would make these wonderful Strawberry Crepes for dessert. This was the summer that I met my husband. I still like to make these from time to time and now my children enjoy them too! Today I made them for breakfast.
Makes 12 crepes-Serves 4 (3 Crepes per serving)
For the CREPES:
1 cup bisquick mix
3/4 cup milk
For the SOUR CREAM SAUCE:
1 cup sour cream
1/4 cup brown sugar
1-2 pints sliced fresh Strawberries
Grease a 6-7 inch non stick skillet lightly; heat until hot. Beat baking mix, milk and eggs with a hand beater or whip until smooth. For each crepe pour 2-3 Tablespoons batter into the skillet and rotate until the batter covers the bottom. Cook until golden brown. Gently loosen edge with spatula, turn and cook other side until golden brown. Stack placing waxed paper between each; keep covered to prevent them from drying out. Mix 1 cup sour cream with 1/4 cup brown sugar. Hull and slice 1-2 pints fresh strawberries. Place 1 Tablespoon sour cream mixture across center of each crepe. Sprinkle with sliced berries. Roll and place on plate or serving platter. Repeat; Top with additional sour cream and berries. Enjoy!
For the crepes, I combined 1 cup Bisquick mix with 3/4 cups of milk and 2 eggs.
I use my favorite non stick pan. As I pour in the batter I rotate the pan so it is as thin as possible. I did add about 2 Tbps of milk in addition to the milk to make the batter a little thinner.
This helps the crepes to be very thin.
I have the sour cream and brown sugar mixture close at hand to fill the crepes.
And the strawberries as well
As I finish cooking the crepes I put them directly on the plates for serving, I find this slightly easier to assemble and then later I do not need to transfer them from a platter. While the next crepe is cooking I assemble the crepe and roll it and keep an eye on the crepe that is cooking so it does not overcook.
I put about 1 Tablespoon of the sour cream and sugar mixture down the middle of the crepe.
Next I put a few spoon fulls of sliced strawberries on the sour cream sauce
I roll up the crepe and place it to the side of the plate so I make room for the other 2 crepes.
After the crepes are finished I drizzle more sour cream sauce over the top of the crepes and add some more strawberries.
Set the plate aside while you finish the other three servings and present your loved ones with a treat that will keep their bellies smiling for a few hours.
This makes a great dessert for special guests, or a great brunch treat.
I did once make these for a gathering of 20 people, but my back actually started hurting from making the crepes. I would double this recipe, but making crepes one at a time for a larger group is not something I will do again.
Chocolate Dipped Strawberries, who can resist them? With Valentines Day coming up. Here is a favorite that I make several times a year. They also make beautiful presentations if you skewer them on bamboo skewers and present them like long stem roses.
The recipe is originally from allrecipes.com one of my favorite web-sites.
Don’t buy the overpriced chocolate dipped strawberries in the stores – they are so easy to make and delicious! Makes about 3 packages of strawberries. If you have chocolate left over use them to drizzle over cookies, or dip other fruit. Very good.
Chocolate Dipped Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
1. Insert toothpicks into the tops of the strawberries (washed and completely dried!).
2. In a double boiler (bowl over hot water in a pan), melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. (or in this case, I used cupcake papers and just put a berry in each. Enjoy.