Brielle's Avalon

Too much cream and nothing to put it on..what to do, what to do…? Buy strawberries! And some poundcake or those other things you put strawberries for shortcake on…unless you have time and inclination to make the base yourself, but that’s another post.

Strawberries will make their own sauce, given enough time and encouragement. So, get a basket of strawberries, wash it and get cutting. Into a bowl, of course. Cut off the tops, put them aside. When you’re done they’ll make your chickens really happy. Still don’t have chickens? *sigh* Toss them in the compost or worm bin. Don’t have those? Bury them under the roses…and don’t tell me you don’t have roses…some things I just can’t accept. One simply MUST have roses, even if they’re miniature ones in pots! Well, back to making desert…before you start dinner.

Now for the encouragement. Sprinkle a generous layer of sugar over the cut strawberries. Brown sugar can be good, too, or a mix of the two.

Mix them well and tuck them into the fridge while you fuss with dinner. Stir every once in a while. This is where the time kicks in.

After dinner’s done and put away there should be a fair amount of liquid on the bottom of the strawberry bowl.

Spoon over the cake, with or without ice cream, chocolate drizzles or whatever and top with whipped cream (which was the whole point of this dessert, after all). Yum!

Yes, you can garnish with mint or edible flowers if you want to! Of course rose petals would go well with this. Nasturtiums, Johnny Jump Ups, whatever sounds (or smells) good as long as it’s edible.

If you want a bit of holiday festiveness you can sprinkle a bit of spice in with the sugar. Maybe a dash of cinnamon, nutmeg or allspice might be nice to experiment with.

It should be noted, at the risk of being a bad influence, that this can make a nice breakfast, too.