๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐| ๐๐๐๐ ๐๐๐๐๐๐๐๐๐๐ ๐๐๐ ๐๐๐๐๐| ๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐
This is a recipe for old-fashioned 100% homemade CAJUN STYLE STRAWBERRIES AND SWEET CREAM SHORTCAKE. Fresh Ponchatoula strawberries are used for the berry topping. Sweetened heavy cream is the base for a perfectly crumbly biscuit and whipped topping that is sure to please.
Give this good luvin from the oven recipe for CAJUN STYLE STRAWBERRIES AND SWEET CREAM SHORTCAKE a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
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๐๐๐ฅ๐ฅ๐ฌ ๐ง๐ข๐ฃ๐ฃ๐๐ก๐
1-quart sweet STRAWBERRIES
2 tablespoons GRANULATED CANE SUGAR
1 tablespoon CAJUN GRENADINE
1 tablespoon GRAND MARNIER
๐ฆ๐ช๐๐๐ง ๐๐ฅ๐๐๐ ๐๐๐ฆ๐๐จ๐๐ง๐ฆ
1 1/2 cups PASTRY FLOUR, sifted
1 1/4 teaspoons BAKING POWDER
1/8 teaspoon TABLE SALT
3 tablespoons grated SALTED BUTTER, frozen
1/2 cup HEAVY WHIPPING CREAM, cold
1 EGG, slightly beaten
3 tablespoons GRANULATED CANE SUGAR
1/2 teaspoon VANILLA EXTRACT
๐ช๐๐๐ฃ๐ฃ๐๐ ๐๐ฅ๐๐๐
1 cup heavy WHIPPING CREAM
2 tablespoons CONFECTIONARY SUGAR
1/2 teaspoon VANILLA EXTRACT
Pinch TABLE SALT