Recipe | "Strawberry Shortcake" by Sue Ready

Cook's notes: Savor the flavors of summer with this light dessert. I made my own shortcakes but something from the bakery like sponge cake or slices of pound cake works just as well.

Strawberry Filling Ingredients:
  • 1 package (10 oz.) frozen halved strawberries in syrup, thawed 
  • 1/4 cup currant jelly 
  • 1/4 cup water 
  • 1/4 cup orange juice 
  • 3 cups fresh quartered strawberries 
  • 2 TB. cornstarch 
  • 1 TB. orange Cointreau (liqueur)

Directions:
  • Drain berry juice in a glass measuring cup. 
  • In a saucepan add drained juice, strawberries, currant jelly, water, orange juice and strawberries from the box. 
  • Add in cornstarch, whisk to blend. 
  • On low heat thicken sauce and add in fresh quartered strawberries. 
  • Remove pan from stove and stir in Cointreau. 
  • Place strawberry mixture in a bowl, cool, cover and refrigerate until needed. 


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Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.




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