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Strawberry Shortcake Spectacular

Strawberry shortcake is a traditional favorite for a reason. It’s fresh, easy, and beautiful. But with tradition comes boredom. Strawberry shortcake can seem blah after years of the same old, same old, so here is an updated version of this old stand-by.

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I call it my Strawberry Shortcake Spectacular. It’s not drastically different, but it sure looks that way! First, wash a pint of fresh strawberries and slice them in half.

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Next, cut  an angel food cake into 1-inch cubes. Place one strawberry and one cube of cake on a toothpick, then spiral them on a cake plate, leaving room in the middle for a bowl of whipped cream.

 

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To make the whipped cream, place an empty mixing bowl in the freezer for a few minutes to really chill it.  Then, remove it, place it back on the mixer and add one pint of heavy whipping cream. Whip the cream on high until it is light and fluffy. (It should not be runny, nor too stiff like butter) At the very end, add 2 tablespoons of confectioner’s sugar and mix well. Spoon the whipped cream into a small bowl and place it in the center of the cake plate.

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Finally, sprinkle some blueberries around on the cake plate. Then melt ½ cup of chocolate chips, and using a teaspoon, drizzle the chocolate over the entire dessert. Serve immediately, or refrigerate for up to 1 hour.

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Watch out! This dessert will disappear quickly at any summer picnic. You can also use it to add variety to a summer birthday party, or dress up an evening dinner party. Enjoy! I would love to see your pictures of this delightful dessert so be sure to pop on over to my Facebook page and upload a photo of your creation!

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***Variation- If you would like single servings, place a dollop of whipped cream in the bottom of a small dish, then top with a cube of cake, a strawberry, and a few blueberries. Then drizzle with chocolate.

 

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Raspberry Margarita

I know it’s February, in Pennsylvania, but I am a summer girl. I go through withdraw from all things warm and sunny, so sometimes I buck the season and remind myself that the best part of the year is not too far away. Take for example last night, some of the girls in my neighborhood got together for a mommy/kid mixer. I was planning to bring a bottle of white wine to nicely complement my shrimp dish, but then I decided it was too cold to pack up the kids and head to the liquor store. What to do? While scouring the freezer for the bag of shrimp, I stumbled across a forgotten can of limeade, sitting next to a baggie of frozen raspberries, and the wheels of my mind started to turn. I was going to recapture the brief feeling of summer. Dump. Mix. Taste. Smile.

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It was the right call. The pitcher looked beautiful, and the tart taste of lime and raspberry hit the spot! Now I’m just waiting for that random spring day to prematurely break out my flip flops…

Raspberry Margaritas

(Makes 1 large pitcher)

Ingredients:

  • 2 (12 ounce) can frozen limeade concentrate
  • 16 ounces of tequila (or more if you are so inclined)
  • 12 ounces of triple sec
  • 12 ounces of club soda
  • 1 1/2 cups of frozen raspberries (or mixed berries)
  • crushed ice
  • 1 lime sliced into wedges for each glass or sliced into circles to float in a pitcher
  • margarita salt (to rim glasses if desired)

Directions:

  1. Combine limeade,tequila,triple sec, club soda, and berries in a pitcher, mixing well.
  2. Pour into a margarita or large goblet with crushed ice. Rim with lime and salt if desired.
  3. Serve with lime slice as a garnish.

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