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What’s Cooking in AprilMarch 28, 2011
Louisiana strawberries are always exceptional and every season we incorporated these fresh berries in our menus as many ways as possible. Chocolate dipped strawberries are always Aunt Judy’s favorite but we also make delicious strawberry shortcake layered with sugared berries, home made whip cream and ladyfingers. And it’s way good let me tell you. My inspiration for this recipe came from Doris Solomon formally of New Orleans but now a Baton Rougon thanks to a hurricane named Katrina.
Mrs. Solomon’s Strawberry Shortcake
* 2 pints of fresh strawberries
IWash and slice strawberries. Place in a bowl and sprinkle with sugar. Stir well and allow to marinate in the refrigerator thirty minutes stirring every ten minutes to melt the sugar. Pour whipping cream into a chilled bowl and add powdered sugar and cream of tarter. Beat with an electric mixer slowly at first then on high speed until the cream holds stiff peaks. Fold in vanilla. Divide ladyfingers into four sections. Lay one section in the bottom of a clear glass container. Put ¼ strawberries and juice over ladyfingers. Put one fourth of the whip cream over strawberries. Repeat 3 more times ending with whip cream. Garnish with fresh mint. Place in refrigerator for one to two hours before serving.This entry was posted in Recipes. Bookmark the permalink. ← Cooking it up in Bali Goodies from Grand Isle →
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