Summer Berry Shortcake
Skip the whipped cream --- berries make this "shortcake" flavorful.
- 3 cups mixed such as raspberries,
strawberries and blackberries
- 1 Tablespoon sugar
- Juice of 1 orange
- 4 slices dessert shells or angel food cakes
Toss the berries with the sugar and let macerate for 30 minutes. Mash slightly with the back of a spoon or fork and toss with the orange juice.
Place a slice of sponge cake or dessert shell on plate. Top with the fruit, making sure to spoon on some syrup, and serve.
* One pint of fresh strawberries equals 1 basket, or about
3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3
cups pureed berries, or about 12 very large
stemmed berries, or about 36 smaller berries.
Storing and Preparing Strawberries:
Before using or storing, sort through the strawberries and separate the
soft ones from the firm, fully ripe berries. Discard any mushy or
Store them in a colander in the refrigerator. This allows the cold air
to circulate around them. Do not cover them.
Remove caps from strawberries only after washing. Prepare strawberries
for serving by rinsing with caps still attached under a gentle spray of
cool water; pat dry with a paper towel. (Don't remove the caps before
washing; the caps keep the water from breaking down the texture and
flavor inside the berries.). Wash the berries just before you plan to
use them. Use as soon as possible; strawberries ripen no further once
To keep strawberries from absorbing large quantities of water when
washing them, place in a salad spinner to remove excess water.
Amount Per Serving:
Calories 94 - Calories from Fat 4
Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 21g, Dietary Fiber 5g, Protein 1g, Vitamin A 245 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units