Category: DESSERTS

ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

Another wonderful use for my new brownie pan! Individual cakes for the BBQ.

 
We had a casualty that the dogs loved!

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

CHOCOLATE LEMON CREAM CHEESE FROSTING aka YUMMY

CHOCOLATE LEMON CREAM CHEESE FROSTING 
This frosting turned out fabulous – like eating fudge!

1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion
3 cups powdered sugar

  •  In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon emulsion and vanilla.  Beat until well blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

OREO CHEESECAKE BALLS

These are always a part of my neighbor packages for Christmas.

OREO CHEESECAKE BALLS – YUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

  • Crush Oreos in food processors
  • With hand mixer, mix together the Oreo crumbs and cream cheese
  • Roll into small balls.
  • Put balls into freezer for 5 minutes.
  • Melt Almond bark in small batches.
  • Coat each ball in almond bark.
  • Immediately decorate.
  • Let harden.

ROCKY ROAD BLACK FOREST BROWNIES

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

Pineapple Upside-Down Cheesecake

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE


Cheesecake Ingredients
Filling ingredients for Cheesecake (see recipe below)

3 tablespoons maraschino cherry juice

For Pineapple Upside-Down Cake

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

Make the Cheesecake Filling
  • Make the cheesecake filling as directed below.
  • Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
  • Cook the cheesecake according to the directions outlined in the original recipe.
  • Cover and place in the refrigerator to cool for 4 hours so.
Make the Pineapple Upside-Down Cake
  • Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
  • In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
  • Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
  • Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
  • Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.
Assembling the Cake
  • Place one layer of pineapple upside-down cake on a serving platter.
  • Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
  • Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

Filling

2 pounds full-fat cream cheese, warmed to room temperature

1 1/4 cups sugar

1 cup sour cream, warmed to room temperature

1/4 cup all-purpose flour

5 eggs

1 tablespoon vanilla extract

1 tablespoon lemon juice

  • Heat the oven to 475 degrees
  • Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
  • In a large bowl, mix the graham crackers, nuts, and cinnamon.
  • Slowly pour in the butter. Mix with hands to distribute butter evenly.
  • Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
  • In a large bowl, beat the cream cheese with an electric mixer on low speed.
  • Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
  • When mixture is blended, pour it into the springform pan.
  • Place the cheesecake pan into the water bath in the oven. 
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

PEACH NUTTY CHEESE BARS

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

  • Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
  • Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
  • Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
  • Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
  • Let cool.  Store in air tight refrigerated container.  

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies 
50 Kraft caramels 
1 can sweetened condensed milk 
1/4 cup + 1/4 cup unsalted butter 
1 bag mini marshmallows 
1 1/2 teaspoon vanilla extract 
3 teaspoons sea salt flakes

  • In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
  • Remove from heat.


  • Line a 9×13 baking dish with foil, extending over the edge.  
  • Spray with non-stick PURE or PAM.
  • Melt butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.


  • Pour remaining caramel over rice kripy treats and spread even with a spatula.
  • Sprinkle remaining sea salt over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

ROCKY ROAD FLUFF CAKE

** this picture depicts a half portion of the recipe.

ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 pint whipping cream
1/4 cup chopped pecans
3/4 cup marshmallows
1/2 cup Heath Bar pieces
1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

RUSTIC STRAWBERRY CREAM CHEESE PIE

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

  • In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
  • Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
  • In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
  • Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
  • Spread over “pizza” rounds.
  • Top with spoonfuls of strawberries.
  • Add whipped cream and top with Caramel Sauce and Mocha Hot Fudge Sauce.
  •  

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salT
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

SALTED CHOCOLATE CARAMEL CUPCAKES

BROWN SUGAR CUPCAKES
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup cocoa
1/4 teaspoon SEA salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon PURE vanilla
1/2 teaspoon PURE maple syrup
1/2 cup plus 2 tablespoons buttermilk, at room temperature
CARAMEL FILLING
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature

CARAMEL BUTTERCREAM
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon PURE vanilla extract
1/2 teaspoon PURE maple syrup (extract is okay)
1 stick salted butter, softened
1 stick unsalted butter, softened
1/2 teaspoon sea salt
1 1/2 cups confectioners’ sugar

  • Preheat the oven to 325 ˚ and line a muffin tin with your favorite cupcake liners.
  • In a large bowl, combine the flour, baking powder, and salt; Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar over medium-high speed until pale and fluffy, about three minutes. 
  • Add the eggs, one at a time, scraping down the sides as needed. 
  • Mix in the vanilla and maple.
  • Add the flour mixture in batches, alternating with the buttermilk, beating until well blended.
  • Using a medium ice cream scoop, divide the batter evenly between the lined cups, filling each a little over half way.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. 
  • Place on a wire rack to cool for 10 minutes, then turn the cupcakes out onto wire racks to cool completely.
  • In a medium sauce pan over medium-high heat, melt the sugar, whisking occasionally. Cook until the sugar turns a deep amber.
  • Stir in the butter until melted. 
  • Pour in the heavy cream carefully as the mixture will bubble and foam. Whisk until the mixture becomes a smooth sauce. Remove from heat and allow to cool slightly.
  • To fill the cupcakes, with a small pairing knife, cut out a circle in the center of each cupcake about 1 inch deep. Don’t discard the cutouts. Spoon 1 teaspoon of sauce in the center of each cupcake and place the tops back on.
  • In a medium saucepan over medium-high heat, stir together the sugar and water. Bring to a boil and cook without stirring until the mixture turns a deep amber. Remove from heat. 
  • Slowly add the cream, maple and vanilla, stirring until smooth. Set aside and let cool for at least 20 minutes. It will still be pourable, just not burn your face off hot any more.
  • In the bowl of your stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
  • Reduce the speed of the mixer to low and slowly add the confectioners’ sugar. Scrape down the sides and with the motor still running on low, pour in the cooled caramel.  Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
  • Spoon icing into an pastry bag fitted with desired tip and ice cupcakes.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

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.