Prep 30 mins
Cook 12 mins
These puffs are light and refreshing, and oh SO DELICIOUS!!! Serve with a sprig of fresh mint, to make it look pretty when your having guests, or sprinkle with a shake or two of cocoa or confectionary sugar. But.... Don't wait to have guests over for dinner to enjoy this lovely dessert!
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons shortening
- 3⁄4 cup flour
- 1 quart strawberry, hulled
- 1 cup sugar, to taste
- 16 ounces heavy cream, whipped with
- sugar, to taste
- Sift together flour, baking powder, salt and sugar. Blend in shortening.
- Add milk, and toss until just blended.
- Divide into 8 parts, place in greased muffins tins and flatten.
- Bake at 475, for 12 minutes.
- Mash strawberries with sugar.
- Whip cream and sugar, to taste, until soft peaks form.
- Remove puffs from pans, and let cool.
- Cut puffs in half through the middle.
- Place some strawberry sauce on each puff bottom.
- Top with whipped cream.
- Top with other half of puff, and more strawberry sauce.
- Serve immediately.
I love strawberries and the ones at the grocery store didn't actually look that bad for this time of year, so I picked some up to make this for my mother's birthday dinner. They were so good! The little puffs are so light and delicious, and it was the perfect ending to our meal. Not too heavy, just right! Almost like a strawberry shortcake but better because it doesn't weigh you down after eating a big meal!
I was having company and was looking for something quick to make and something I thought everyone would like that wasn't too difficult to make. It was a toss up between this recipe and your Cheesecake Strawberries. I chose this one this time and plan to make the others soon, as they sound delicious too! This was perfect for the ending to a delicious meal. I will make this again, as we really enjoyed it. The boys wanted me to make a double batch and I didn't, but now I wish I had, as they were so good! Thank you for this great recipe!