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Lemon Strawberry Shortcake
6 servings 
- 6 oz raspberries
- 10-16 oz ripe strawberries,
hulled & cut up
- 11 oz jar lemon curd
- 2 Tablespoons water
- 6 dessert shells
- Redi Whip or Cool Whip
Mix together the berries (add some sugar or spenda if not sweet enough) and set aside.
Pour the lemon curd (usually found in the jelly section in the supermarket) into a small pot with 2 Tablespoons of water; stir and heat to a simmer (may need a whisk to break up); and remove from heat. Put the shells into the microwave to heat for 10 seconds then
place each on a dessert plate. Pour a couple spoonfuls of heated lemon curd in the center of each shell; pile on the berries and top with the whipping cream.
* One pint of fresh strawberries equals 1 basket, or about
3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3
cups pureed berries, or about 12 very large
stemmed berries, or about 36 smaller berries.
Storing and Preparing Strawberries:
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Before using or storing, sort through the strawberries and separate the
soft ones from the firm, fully ripe berries. Discard any mushy or
spoiled berries.
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Store them in a colander in the refrigerator. This allows the cold air
to circulate around them. Do not cover them.
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Remove caps from strawberries only after washing. Prepare strawberries
for serving by rinsing with caps still attached under a gentle spray of
cool water; pat dry with a paper towel. (Don't remove the caps before
washing; the caps keep the water from breaking down the texture and
flavor inside the berries.). Wash the berries just before you plan to
use them. Use as soon as possible; strawberries ripen no further once
picked.
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To keep strawberries from absorbing large quantities of water when
washing them, place in a salad spinner to remove excess water.
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