Strawberry Shortcake with Whipped Cream
Strawberry Shortcake with Whipped Cream
Submitted by Chef Mike Kenat, Guest Chef
Desserts
Ingredients
- 4 ea. pound cake, sliced ¾ in. thick
- 12 oz. strawberries, sliced
- 2 oz. honey
- 2 oz. Fustini’s Cranberry Pear balsamic
- ¼ oz. basil, fresh, thinly sliced
- 1 teaspoon orange zest, fresh
- ½ cup heavy whipping cream
- 2 tablespoons Fustini’s Cara Cara Vanilla balsamic
- 2 tablespoons powdered sugar
Directions
- In a small mixing bowl combine all remaining ingredients and mix well. Taste mixture and adjust seasoning to preference. Serve immediately on top of pound cake.
- In a small mixing bowl, whip heavy cream until it reaches soft peak. Add other ingredients and carefully fold mixture together. Do not over mix otherwise you will lose air and your cream will sink. Reserve cold for service.
Leave a comment