Recipe by the Guiltless Gourmet
"This is a sophisticated strawberry shortcake. The cake is made with graham cracker crumbs. The strawberries are marinated in a Zinfandel syrup spiced with cardamom and cloves. It is a wonderful ending to any elegant dinner!"
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1 1/2 cups
graham cracker crumbs
eggs at room temperature, separated
green cardamom pods, crushed
whole clove, crushed
red Zinfandel wine
fresh strawberries, quartered
cold heavy cream
This was a tasty treat. I wasn't able to come by the cardamom pods (sadly), so I had to use a small amt of ground cardamom. I also reduced the lemon to 1 tbsp. After whipping up the cream I did not like it without sugar, so I had to add about 1/4 cup of confectioners sugar. Because of the lemon and lack of sugar in the whipped topping, I went with 4 stars. It was easy to make. I did not assemble the whole cake at once as I didn't want it to get soggy. It worked well to serve piece by piece. The cake is definitely not made to be eaten alone, so be sure to have enough strawberries and whipped topping to go around! thanks for a lovely - 'grown up' dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Shortcake Updated
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 110
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