April 13, 2012
I love to make Strawberry Shortcakes during the warm weather months. My go to recipe is this one from the Barefoot Contessa. Except I toss my strawberries with straight up sugar and don't use Grand Marnier. Because I'm boring. And cheap.
Here's a close up just to make you crazy. Holy juicy berry!
I also prefer lemon whipped cream over regular sweetened whipped cream. I mean, what can't be made better by a hint of lemon? Here's my recipe:
Lemon Whipped Cream:
1 cup heavy cream
2 tbsp sugar
2 tsp fresh lemon juice
zest of 1 lemon
Put all ingredients in a chilled mixing bowl and whip til, well, til it's whipped cream y'all.
If you are a little heavy on the whipped cream to strawberry/shortcake ratio like I clearly am, you might want to double that recipe. And for the love of dairy, don't let me catch you using any of that frozen whipped topping. Nothing could be easier to make than fresh whipped cream. Besides, go look at that topping tub and see how many of those ingredients you can't pronounce. Now try saying heavy cream, sugar, lemon juice and lemon zest. See? That's what I'm talking about.