Memorial Day weekend is upon us and while the actual day should be one of somber remembrances of those who offered their lives for our country, the weekend marks the beginning of the summer holiday season. And the summer is packed with the arrival of fresh berries.
A winning dessert for any summer holiday meal is strawberry shortcake. But please don't buy those icky spongey rounds in the supermarket. A little extra shopping and practically no extra effort makes this an easy, tasty shortcake that you'll be able to enjoy with your guests.
Yield: 4 servings
1 tube (8 count) crescent roll dough (any type)
1 quart fresh strawberries
1 cup heavy cream
1 teaspoon pure vanilla extract
4 tablespoons (more or less) Splenda®*
Preheat the oven to 350 degrees F. Open the dough tube and unroll the crescent roll pieces. Lay them flat on a non-stick cookie sheet. Do not roll them into the characteristic crescent roll shape. Bake for 8 minutes. Remove from the oven place the pieces on a wire rack to cool.
Hull the strawberries, then slice them into a bowl. Sprinkle with one to two tablespoons of Splenda®. Stir the berry slices to distribute the Splenda® evenly. Let this mixture sit for an hour or more. This recipe can even be made to this point and the berries can chill in the refrigerator overnight. For the berries' best flavor, bring to room temperature before assembling.
Pour the cream into the bowl of an electric mixer fitted with a whisk attachment. Start the mixer and slowly turn all the way up. Whip just until the cream starts to thicken. Stop the mixer and add vanilla and 2 tablespoons of Splenda®. Whip the cream until it forms soft peaks. Taste and add more sweetener if you want. Whip just a little more until stiffer peaks form. Don't whip it so long that you have sweetened butter. You have just made the creme Chantilly! (Don't you feel fancy?)
To assemble the shortcakes, place one triangle of baked crescent roll on a plate large enough to hold it. Pile on berries with the syrup they've magically made with the Splenda® and their own juice. Top with a small dollop of creme Chantilly. Place a second triangle of pastry on top and follow with more berry slices and another dollop of cream.
Enjoy!
*If you prefer, you may substitute an equal amount of sugar.
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please “rate” it and make it.
Text and Photos Copyright © 2009 CoyoteOldStyle
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Comments
Michael, this is easy and tasty and you can look like you cook like the Galloping Gourmet!
When it says “4 servings”, are those actual person servings or are they ”alleged servings” (where to get the actual servings I just divide through by the number of alleged servings)?
Kent, for you this would make one (1) serving. That way, there's no complicated math involved. Heh.
Roy, it's just that simple and good!
rateddddd....
Owl, usually I wouldn't recommend using ready-made anything, but this works like a charm.
Buffy, then you are surely in the mood for just one more strawberry dish, right?
Enjoy!
Robin I think I'll start selling the T-shirt line soon. Imagine billowy letters spelling out CREME CHANTILLY on the front! Please let me know how your version turns out and if it turns the head of the grocery clerk!
Annie, we should just have a big dessert party, don't you think? Green tomatoes and red strawberries and chocolate cookies. I'm there!
Rated
Looks delicious. Got any leftovers ;)
Rich, just as hatchetface suggests, this would be good with any type of berry. But I'm glad I can tempt you!
Oh Victor, I'm not trying to be mean. Sorry! And no, I ate the leftovers (which were the subjects of the photos) this morning for breakfast.
Bryn, glad you're enjoying this. My first voice teacher always told me that singers need to eat such luscious concoctions to keep up their strength!