STRAWBERRY LEMON DROP RECIPES

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STRAWBERRY SAUCE - THE PIONEER WOMAN



Strawberry Sauce - The Pioneer Woman image

I love ice cream. (Duh.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 5

2 lb.

Strawberries, Hulled

1 c.

Sugar

1 tsp.

Vanilla

1/2

whole Lemon, Juiced

A Couple Drops Red Food Coloring (optional)

Steps:

  • Place all the ingredients in a medium saucepan over medium-high heat. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl. Set the pulp aside in case you want to add some of it back to the finished sauce.Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)

BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT



Biscuit Strawberry Shortcake Recipe: How to Make It image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup 2% milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

Nutrition Facts : Calories 261 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 38g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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