You know you have luscious local summer strawberries when you slice them and the red juice drips down your hand and each piece is solid red all the way to its core with no white showing.
I found some delicious vanilla Belgian waffles at BJ's Wholesale Club about the same time fresh strawberry season got under way. So, even though this has always been my favorite Strawberry Shortcake recipe, I decided there's more than one way to indulge in strawberry desserts.
I had visions of a creamy scoop of vanilla ice cream melting into each sugary crevice of the substantial waffle. For a final touch, a dollop of vanilla whipped cream.
Wow! This dessert is quite a mouthful and stomach full of decadence that breaks down the barriers of traditional strawberry shortcake!
Ingredients For Shortcake
1 cup sliced strawberries
1 tablespoon Cognac
1/8 cup sugar
1 vanilla waffle or waffle of your choice
1 tablespoon fresh cinnamon basil, chopped
1 scoop vanilla ice cream
vanilla whipped cream (you can make your own or use French Vanilla cool whip)
Directions For Strawberry Shortcake
Combine strawberries, sugar, and Cognac into a bowl and allow to marinate for at least a couple of hours at room temperature to release the natural sugars.
Heat waffle. Allow to cool some so it doesn't completely melt the ice cream. Gently toss the basil into the strawberries. Do this right before you're ready to serve because it will turn black.
Place waffle onto a plate. Scoop ice cream onto waffle. Spoon strawberries and liquid over. Add whipped cream.
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