Dessert, Anyone?

April 30, 2013

Really, where did April go? It just arrived and is suddenly telling us goodbye. With summer growing closer and closer, fresh fruit in abundance on the market shelves, and a yearning for warm sun on my skin, I have decided to make a summer dessert for after dinner enjoyment tonight. It's a recipe I have grown up with, my mom having made the recipe for as long as I can remember. It screams sunshine, happiness, and home for me. And because I find myself missing home quite a bit these days (in addition to that summertime craving), I felt drawn to put together a comfort food dish. I hope Pete likes it...wait why I am questioning that, the boy loves food and more than that he loves strawberries! So, a homemade strawberry shortcake should certainly get 5 gold stars from him. It's such a simple treat, calling for limited ingredients and combining fresh flavors. Of course, I want to share it so that you too can have a taste of summer!

Mama's Strawberry Shortcake

What You'll Need:
  • 2 cups Jiffy mix
  • 2/3 cup milk
  • Diced strawberries (as many as you like)
  • Light brown sugar
  • 4 TBSP melted butter 

What You'll Do:
  • Combine the jiffy mix and milk until it is a soft dough. Roll it out on a lightly floured surface until it is about 1/2" thick. Transfer it from the counter to a greased baking pan. 
    • If you want to make smaller versions, than use a large cup to cut out little round individual shortcakes. I'm a fan of a giant shortcake, it's more fun! 
  • Bake for 8-10 minutes unti it is a light golden brown. Basically it will look like a giant biscuit.
  • Slice the shortcake in half (length wise/horizontally). Put the top layer on another pan for the time being. 
  • Sprinkle as much brown sugar as you would like on the bottom layer, followed by slowly pouring/spreading the melted butter on top, (make sure not to use too much, which would make the shortcake soggy). Then add the strawberries
  • Replace the top layer and repeat the previous step.
  • Serve it warm with a helping of whip cream or cover it with saran wrap and place in the fridge until it's time to eat it! (Add the whip cream just before ready to eat).