Strawberry Shortcake

The warm temperatures we’ve been experiencing in recent days has definitely  put me in the mood for warm weather food!  I found a great buy on fresh strawberries last weekend (thanks Gina!) and bought several boxes.  Our favorite way to eat fresh strawberries is right out of the box, but another favorite is to serve fresh strawberries with shortcake. This is a variation on my usual strawberry shortcake.   I actually started out on this particular day planning to make strawberry crepes, but I could not locate my crepe pan!  So I switched midstream and made strawberry shortcake with the crepe filling instead. So this new recipe has become a new favorite!

Ingredients:

Pie pastry (see my post and use this recipe for pie crust, but add 1 Tablespoon sugar to the flour)

fresh strawberries, sliced and sprinkled with sugar (I used 2 Tablespoons, but sweeten to your preference)

8 oz. container Cool Whip

1 can sweetened condensed milk (Eagle brand milk)

1/4 cup lemon juice

Directions:

Wash and slice strawberries and sprinkle with sugar.

Combine Cool Whip, sweetened condensed milk, and lemon juice and mix until smooth.

Make the pie crust as directed in my pie pastry post, but add one Tablespoon of sugar to the flour.  Roll out and cut into circles, and place on a baking sheet.

Bake at 400 degrees until lightly browned.  I turned the little circles over after about 10 minutes to brown both sides.

Once Once the pastry circles are done, let them cool a little and then assemble the strawberry shortcakes.

Place a pastry circle on the dessert plate, top with a dollop of the filling, top with fresh sweetened strawberries and another pastry circle.  It is so good!