Scrumptious Strawberry Shortcake

Ingredients:
3 cups of all-purpose flour
1/4 cup of white sugar
4 teaspoons of baking powder
1 cup of butter
2/3 cup heavy cream
1 egg, beaten
1 teaspoon vanilla
1/2 teaspoon lemon extract
3 cups of sliced strawberries
3 tablespoons of white sugar
whipped cream


Preheat oven to 350.


Pour 3 cups of all purpose flour and 1/4 cup white sugar in a large bowl.


Add 4 teaspoons of baking powder and mix.



Add 1 cup of butter. Cut in using two knives.


Pour 2/3 cup of heavy cream in a measuring cup. Add the egg, 1 teaspoon of vanilla, and 1/2 teaspoon of lemon extract. Mix well.



Pour wet mixture into dry mixture and stir well.



Sprinkle a little flour onto the counter or pastry board.


Pour dough onto floured surface and knead for about 2 minutes until it comes together.



It should look like this.


Roll out the dough using a rolling pin. Make sure to use flour to keep it from sticking.


Cut out shapes and place on a cookie sheet. The cookie sheet does not need to be greased.


Bake at 350 for about 20 minutes or until golden brown. Remove from oven and let cool for a couple of minutes.


Cool on cooling rack.


Wash strawberries.


Slice and place in a lidded bowl.


Pour 3 tablespoons of sugar on top of the sliced strawberries and place in refrigerator for at least an hour.


Put the shortbread and strawberries on a plate or bowl and top with whipped cream. Enjoy!



Adapted from the recipe Scrumptious Strawberry Shortcake on AllRecipes.com.

Strawberry-Banana Cooler

Strawberry-Banana Cooler
Crust:
2 sleeves of graham crackers (crushed in mini-chopper or Ziploc bag)
¾ of a cup of melted butter
1/3 of a cup of white sugar
Cream Cheese Filling:
2 packages of cream cheese (8 oz)
1/3 of a cup of white sugar
1 teaspoon of vanilla
½ of a tub of whipped cream topping
1 pint of strawberries, tops removed and sliced in half
2 bananas
Jello Topping:
1 package of Jello (6 oz)
1 ½ cups of boiling water
2 cups of ice
½ of a tub of whipped cream topping
Directions:
Mix graham cracker crumbs, 1/3 cup of sugar, and ¾ cup of butter in small bowl. Press crust in the bottom of a 9 x 13 pan.
Beat 2 packages of cream cheese and 1/3 of a cup of white sugar with mixer until well mixed. Add 1 teaspoon of vanilla and mix until well mixed. Fold in ½ tub of whipped cream. Reserve the remaining ½ tub of whipped cream. Spread on top of the graham cracker crust. Top cream cheese with strawberry and banana slices. Place in refrigerator.
Pour Jello powder in a small bowl. Add 1 ½ cups of boiling water in the bowl and stir until well dissolved. Add 2 cups of ice and stir until ice is melted. Stir in ½ tub of whipped cream into the Jello. Remove the 9 x 13 pan from the refrigerator. Pour the Jello whipped cream liquid over the top. Refrigerate for about 4 hours until firm.

Adapted from a recipe on Kraft Foods, Creamy Layered Peach Squares.