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Strawberry Shortcake has two parts, the lush strawberries and the divine crust.

Gather the freshest strawberries, a couple of baskets full and a few to pop in your mouth will chopping them. Gently rinse the strawberries, take their green hats off, mash them lightly, just enough so they render their juice. Then sprinkle half of a cup of sugar, a couple of splashes of Grand Mariner, five or six chopped mint leaves, and a cup of cream, the thicker the better.

Let them sit in a cool place for an hour or two.

For the shortbread crust, first finely, chop a handful of hazelnuts, then add half of a cup of soft butter, a cup of sugar, two large eggs, two cups of flour, and a teaspoon of baking powder. Mix lightly until it forms a ball. In a buttered (8X11) pan add some wax paper, and then gently pat the crust into place.
Bake for about 20 minutes on 350°

When it is golden, take it out of the oven and out of the pan, and let it cool somewhat before cutting it.

Make sure the knife reaches to the center of the cake. You want to take the top off and add strawberries to the bottom half. Then put the top back on.