2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water
*I use the less than pretty berries for the puree.
Mix together sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.
When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more and then chill 10 minutes.
After chilled pour over sliced berries and toss gently.
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**
Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.
Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown.