3 June, 2018
Strawberry Shortcake for Two
1 pint fresh strawberries
1 cup heavy whipping cream, very cold
2 Tablespoons sugar
1 teaspoon Amaretto liqueur
2 slices Sara Lee all butter pound cake or angel food cake
About 20 minutes before preparing, place a small mixing bowl and the mixer’s beaters into the freezer.
Wash the strawberries with cold water and allow to drain in a colander. Remove the hulls and any bruised spots from the strawberries, then slice the berries into coins or quarters, according to preference. Sprinkle the cut berries with sugar, if desired, and set aside.
Prepare the whipped cream. Take the mixing bowl and beaters from the freezer and pour in the very cold whipping cream. Add the sugar and Amaretto and whip on high speed for 1 – 2 minutes, until the cream has increased in volume and forms nice peaks. (Do not over beat or it turns into butter!)
Assemble the shortcake by placing a slice of cake in a bowl, piling strawberries on top, and adding a couple of spoonfuls of whipped cream. Garnish with a berry and drizzle additional Amaretto over the shortcake, if desired.
Other berries and/or sliced fresh fruit can be added with or in place of the strawberries, such as blueberries, raspberries, or sliced peaches.