I’m back at it a couple days earlier than expected! I’ve been busy getting my home up and running again. Hubby and I took a little vacation to enjoy some sun and heat and my adult children kept the home fires burning. Now I’m waiting for the sun and heat to hit my part of the world. I hope to get my garden planted this coming week. In the meantime I am busy this weekend planning a big family Memorial Day barbeque. It may be in the rain, but no matter it will be fun to have all the kids and spouses and grandkids gathered together!
A pic of me and hubby by the pool on our vacation….
And a recipe to post… On my bbq menu we are serving strawberry shortcake for dessert. My daughter Sierra will be making these tomorrow. This is a very yummy and easy to make shortcake that has been made many, many times for my family…
Super Easy Strawberry Shortcake
2 cups whole wheat pastry flour
6 T cane juice crystals, divided
1 T baking powder
½ t salt
1 cup whipping cream
Strawberries, sliced and sweetened if needed
Whipping cream that has been whipped and slightly sweetened to taste
In a bowl combine whole wheat pastry flour, 4 T cane juice crystals, baking powder and salt. Mix well (if you want a lighter shortcake you can sift these ingredients together). Add whipping cream and stir gently until it starts to clump. Gather the dough together in a ball, but don’t knead. Divide dough into 6 pieces and form into rounds. Sprinkle the tops with the remaining 2 T of cane juice crystals.
Bake at 400 for 15 minutes. Let cool completely.
Slice in half and pile on sliced strawberries and cream on the bottom half and lay top half on top of the strawberries and whip cream.