It is Mothers Day in the US on Sunday. While I am not one for Hallmark holidays, I do think its nice to remember every now and then how much our mothers do for us and show them that it doesn’t go un-noticed. As one might expect, celebrations in our house growing up always involved food! I remember mums birthday or mothers days toasted with brunches and bubbles! I may be on the opposite side of the world (and mothers day in Ireland was in March!) but I am still thinking about my mum and how much I would like to celebrate with her.
Strawberry shortcake is an American treat. Its simple and tasty, perfect for brunch or dessert! Traditionally, this dessert consists of American biscuits or sponge cake topped with sweet macerated or poached strawberries and lashings of whipped cream. At Sásta, I make hundreds of classic Irish scones every week and I often describe them to American customers as “fluffy, like a biscuit!” This got me thinking….”how delicous would a strawberry shortcake be made with a classic Irish scone!” So here it is, my Sásta Strawberry Shortcake. If you are thinking about treating your mum on Sunday, this is the perfect brunch recipe to celebrate with the family. Stop by Sásta and pick up our scones for this speedy treat!
Sásta Strawberry Shortcake:
Be generous with the toppings for each serving, I love that you can’t but make a mess when eating this dessert! Its easy peasy to whip up in minutes – perfect for a family get together.
- 4 Sásta Classic Irish Scones,
- 1 pack of strawberries, trimmed and cut into chunks.
- 200g/ 3/4 Cup sugar
- 200ml/ 3/4 Cup water
- 120ml/ 1/2 Cup Whipping cream
- Powdered sugar for dusting
- Preheat the oven to 250F so that you can warm the scones slightly.
- In a saucepan, place strawberries, sugar and water. Cook over a medium heat for 10-15 mins until the sauce is syrupy and thickened. Remove from heat and allow to cool.
- While the cream – I like a nice soft and fluffy whip, not one that has stiff peaks.
- When ready to serve, split scone in half. Spoon some strawberry sauce onto the scone, followed by a generous helping of cream. Top with another spoonful of sauce.
- Place the other half of the scone on top. Sprinkle liberally with powdered sugar The warm scone will make the dessert start to ooze so get straight to the table and enjoy!