I don’t cook or bake so much anymore, but there are two chefs in training at our house. If you have a blog, why not use it to share?
We had two shortcakes in the freezer. They had been purchased as a lovely idea, but the strawberries in the store at that time were less than appealing, so into the deep freeze they went. They were still fine, but not the freshest. Strawberries are still in season. What to do? I no longer have the ability to make and roll pie crust, but I do have that marvelous glaze recipe. Let’s throw it all together and see what happens.
THIS is what happens….
You can make as much or as little as you want, the glaze recipe is adaptable. It would make about four of these hefty servings, but of course we doubled it.
Glaze
In sauce pan, mix the following and heat to boiling. Boil for 1 minute or until thick and clear.
3 Tbsp strawberry jello
3 Tbsp cornstarch
1 cup sugar
1 cup water
Cool a little.
Strawberries – wash with hulls on, pat dry , remove hulls. Cut into quarters.
Cut homemade or store bought shortcake into cubes.
Layer shortcake pieces and strawberries alternately in goblets, cups or dishes, drizzling glaze on top of layers to cover but not soak. Cover and refrigerate for at least 3 hours.
Top with Cool Whip before eating.
