So I know Tom and I are a bit behind, but we have been very busy lately. Between camping, our new-found workout resolution and family events every weekend, it has been hard to find the time to cook the challenges, much less to post about them! This week’s 52 Weeks of Cooking challenge ended up being a bit of a reward for all our hard work though. The challenge was to make something with berries, so we chose this recipe for Strawberry Shortcake.
This recipe was very easy, and only really had three steps, especially since we didn’t make the shortbread ourselves, but instead brought pre-made spongecake mini spongecakes from Lunds.
Step one: Slice the strawberries and mix with sugar. Set aside.
Step two: Prepare the whipped cream filling. We found this recipe interesting as it calls for heavy whipping cream and sour cream. When we tasted it by itself you could definitely taste the sour cream, but once it was put all together with the strawberries and spongecake you couldn’t really taste the sour cream anymore. Both Tom and I like this recipe as it was less sugary sweet, but still very good.
Step three: Place the strawberries on one of the spongecakes, including some of the juice.
Step four: Add the whipped cream mixture and another spongecake.
Lastly: Top with more whipped cream and strawberries.
Enjoy! We will definitely be making these again.
RedRchl
