Wednesday, July 30, 2014

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.

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