If you want to stretch the summer strawberry season, make some of these shortcakes to eat now and freeze a few more so you can enjoy them a little later on.
1 tbsp cornstarch
1 tbsp cold water
2 cups sliced fresh strawberries
2 tbsps sugar
1 tbsp balsamic vinegar
1 - 8" vanilla cake, cut in cubes
3 cups Cool Whip topping
Using either a store bought cake or homemade, cut in 1 inch cubes and set aside.
Slice the strawberries into a saucepan and add sugar and balsamic. Warm on medium heat 2-3 minutes to let the juices release. Mix together the cornstarch and cold water and stir into the berries. Bring to a boil then reduce to medium and cook another couple of minutes until it begins to thicken.
Remove from heat and cool. I stuck the saucepan in the freezer a few minutes.
I used clear plastic 9 oz cups. Start with a layer of cake then a layer of Cool Whip. Add berries, cake, berries and top it off with Cool Whip.
Now if you are planning on using these right away by all means use whipping cream, but I planned on freezing some so Cool Whip was the better alternative.
Don't garnish the ones you are going to freeze.
Simply wrap the cup in plastic wrap and pop in the freezer. To use, thaw in fridge and then garnish with a fresh strawberry when ready.
We've got to stretch summer out any way we can!
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!