Friends took me to Houstons Restaurant for my birthday lunch last week. They knew that my all time favorite dessert is Houston’s Key Lime Pie, but low and behold, as we sit here, the waiter informed us that the key lime pie had been discontinued for about 6 weeks, because out here in LaLa land, people complain when they don’t get their strawberry shortcake while dining at Houstons, so as we sat there with our long faces, just knowing that we missed having our fav pie by 1 week. We did however, perk up when the waiter brought to our table a “free on the house” fresh strawberry shortcake, because we told him how disappointed we were that we came just for the KLP. Now, I am not big (well, yes, actually I am big) on strawberry shortcake, but this was absolutely awesome. So much so, that I am making it for a luncheon tomorrow. Instead of using those awful little sponge cakes that Sponge Bob must have invented, they served a fresh whipping cream scone, split with beautiful strawberries and sauce with fresh whipping cream. To die for….so here is a version, that I think would pass for the one we ate at Houstons. But…..in 5 weeks and counting, I will head over to order my key lime pie. In the meantime, the strawberry shortcake will keep me happy and I like to think of it, eating lots of vitamin C, instead of what it really is…..I’m not even going to say….we all know what it is…a dessert that our “cholesterol” dr would not approve of!
2 cups all purpose flour
1 tables baking powder
1/4 teas salt
1/4 cup sugar
1/3 cup cold butter, cut up
1 cup whipping cream
Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until all is moist.
Turn out onto a lightly floured surface; ( I use wax paper) knead 5-6 times. Roll to 1/2 ” thickness; cut with a 2″ round cutter and place in lightly greased baking sheet. Brush tops with a little milk and sprinkle a little sugar over the top.
Bake at 375 for 15 min or until lightly browned. Set aside or keep until ready to serve with either preserves for breakfast or use for the strawberry shortcake.
Clean and slice pint of fresh strawberries.
In a small sauce pan, bring 1 cup water, 1 cup sugar and 3 tables cornstarch to a boil, stirring continually. When thickened, add 3 heaping tables of dry strawberry jello and stir to mix. Set aside to cool and when cool, add sliced strawberries. * You cannot use sugar free jello, as it won’t set up right.
When ready to serve dessert. Slice the scones in half and spoon strawberry mixture onto each scone. Top with whipping cream. Delish and so pretty.