Tuesday, June 01, 2010

Ushering in the season

How do you like your strawberry shortcake?

Because, for me, really, there is only one way to do it. Forget those gross store bought sponge cakes, and get your dry biscuity saucers away from me. This is how the dessert is done.

First, make a fresh angel food cake. No need to get some fancy recipe or anything, just your average box mix will do quite nicely.

Next, slice up two heaping mounts of strawberries. Mash the first pile into a pulp with your potato masher and then add the second. Cover liberally with sugar and let the glorious white crystals do their macerating magic.

Third, whip up heavy cream, add powdered sugar and just a few drops of almond extract.

Last, cut yourself an embarrassingly GINORMOUS slice of cake, cover with strawberries and cap with a silly amount of whipped cream while you sit and admire your fresh-for-your-garden cut lilacs.

That's how I celebrated Memorial day. You?


Greeneyes said...

There is a curious paradox in the universe: I've seen my husband's mother whip up an angel food cake by hand {that's a whole whisk action!}, yet she still has little wingdings under her arms. : )
I don't know how it's possible.

p.s. I'm with you on the almond extract. Whipped cream is nekkid without it. mmmmmmmm

dad said...

We will devour strawberry short cake on our vacation. Just three more weeks.

Kari said...

Have you tried the mini angel food cake pans -- they are wonderful!

Goldilocks said...

yum yum yum!!!

denise said...

angel angle angel angle???