Shortcake, cheesecake, ice cream, pavlova, sponge cake...just a few wonderful reasons to bring on the strawberries! Who doesn't love the glistening drool of ruby red sweetness cascading down a tower of heavy cream and pound cake...oh bring it on! One of the defining characteristics of great strawberry sauce is the sauce...and pools of it! Ever had that same tower begging for more, more of that lavish sauciness?
Ice cream...pure luxurious pleasure. Any time of year works for me, but in summer time, the ice cream freezer takes a more frequent position on the kitchen counter, inspiration running about as high as outdoor temperatures. Bumper crops of strawberries, blueberries and peaches offer perfect excuses to churn frozen concoctions into sandwiches, cake and cones, don't you think? Dairy sensitive people rejoice! Although whipped heavy cream may no longer top your strawberry shortcake, coconut cream delivers lactose free luxury. Trust me on this, you'll be hard pressed to tell the difference. With it's low melting point, going from solid to liquid when temps reach 80 degrees, coconut cream is that melt on the tongue lusciousness. And depending on the brand used, the coconut flavor may vary slightly. The whip will hold up for several days in the frig', but benefits from a re-whipping if it's important for the occasion...and if there's any left! |
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