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GLAZE
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

BUTTERMILK SHORTCAKE
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**

• Mix together 1 cup 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.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
• 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. 
• Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
• Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
• Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.