Sunday, July 11, 2010

Strawberry Shortcake

I used this Gourmet magazine recipe for the shortcake but used about half as much sugar as it called for and substituted the buttermilk for about 2 parts cream to 1 part sour cream. As for the berries, I sliced them up and poured over a little vanilla extract and some maple syrup and let them sit for about 45 minutes. We used raw cream for the whipped cream and I sweetened it with a little agave and cointreau. Deeelish!

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