- 1). Rinse 2 pints of fresh strawberries under cold running water.
- 2). Remove the green leaves and white bit from the top of each strawberry with the paring knife, then cut the berries into 1/4-inch-thick slices. The 2 pints should yield approximately 4 cups of sliced strawberries.
- 3). Put 3 cups of sliced strawberries into a large mixing bowl with 1/2 cup of confectioners sugar. Stir the sugar and strawberries together. Place the bowl in your refrigerator.
- 4). Put the remaining cup of sliced strawberries in a medium saucepan with 1 cup of water.
- 5). Cook the strawberries and water over low heat until the strawberries are soft and mushy.
- 6). Pour the strawberries and water from the saucepan into a blender or stand mixer equipped with a whisk attachment. Process the mixture until it is smooth and free of lumps.
- 7). Pour the strawberry puree back into the saucepan and add 1/2 cup of granulated sugar, 1 tbsp. of cornstarch and 2 to 3 drops of red food coloring.
- 8). Heat the strawberry puree over low heat while stirring constantly until the mixture thickens. It should have a consistency similar to heavy cream.
- 9). Remove the saucepan from the heat and allow the mixture to cool to room temperature.
- 10
Pour the cooled strawberry glaze over the remaining sliced strawberries in your large mixing bowl. Stir the glaze and strawberries together. - 11
Cover the mixing bowl with plastic wrap and refrigerate your strawberry topping until you are ready to serve the shortcake.
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