This summer dessert recipe checks all my boxes; it's easy, delicious, & beautiful! It's my patriotic spin on the classic strawberry shortcake.
- Pillsbury Pie Crusts
- Granulated Sugar
- Fresh Strawberries
- Vanilla Ice Cream
#1: First you need Pillsbury Pie Crust. Then use a star cookie cutter to cut out your crust stars.
#2: Then brush with milk, sprinkle with sugar, and baker per box directions. (450 degrees for 10 minutes)
#3: Cut fresh strawberries and macarate. (Macarate is a fancy word for marinate.. I had to look it up! lol) I used a 1/2 cup of sugar for 2 quarts of berries, stirred my chopped berries and sugar together and let it sit in the frig. After about 30 minutes you should stir them again and after 60 minutes you can eat them or refrigerate them overnight.
#4: Line a small bowl with the stars (I chose my blue transferware because it looked so festive with the red berries & stars) then added some vanilla ice cream and strawberries and serve!
I also love to add patriotic, yet simple napkins. Anything that's gingham, has stripes, or stars is perfect! My favorite place to look for them in Home Goods & TJ Maxx!