The strawberry season is already in full swing…and I just happen to have my Mom’s recipe for a homemade shortcake that is better than anything you can buy. It’s quick and easy too. And I’ve ramped up the strawberry topping by adding some unexpected ingredients. (I think you’ll like it!)
When ready to serve, cut a “pie-shaped” wedge of shortcake. (If you’d like, you can split the slice in half horizontally and put some of the fruit mixture inside, then re-assemble.) Top with more of the Strawberry/Blueberry topping. Top with a dollop of whipped cream and a sprinkle a few paper thin shredded basil slices on top…and serve. It’s “Summer On A Plate”.
And I think Mom would love the unexpected twists I’ve added.
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