Certainly, this Strawberry Topping Sauce For Dessert is my favorite. Even alone in just a bowl. As a child, I did not really like the shortcake part of Strawberry Shortcake. However, I loved the strawberry topping and the homemade whipped cream. Over the years, I have tried a lot of variations of the topping to allow different desserts to top with this mixture. About 10 years ago, I perfected the “flavor” that I wanted. However, I rarely use whipped cream anymore. Only if I want to dress it up for special occasions.
With this topping, I can use it on a variety of different desserts. Each one is so much different than the last. I have used it over Vanilla Ice Cream (my favorite), Angel Food Cake, homemade Vanilla Pudding, Strawberry Rhubarb Pie, and Apple Pie (although not personally, since I do not like apple pie). But I have served it that way, and others really enjoy the two flavors. I do believe I will try this with a Nice Ricord Merlot
Strawberry Topping Sauce For Dessert
Strawberry Topping Sauce:
2 to 4 Cups of quartered and topped Strawberries
4 to 8 tablespoons of Sugar or twice the cups of Strawberries
Pinch of Cinnamon
2 drops of Pure Vanilla Extract
1/4 Teaspoon Amaretto liquor or Almond Extract
Directions for Strawberry Topping Sauce for Dessert:
First, core and quarter strawberries. Now, add sugar and flavorings and stir well. Then place the mixture in the refrigerator for at least 5 hours. While sitting overnight is best for producing juice, finally, once you have juice, you can serve it over your favorite dessert.
***HINT*** IF SERVING OVER ANGEL FOOD CAKE IT IS BEST TO ADD ABOUT 1 TO 2 MORE TABLESPOONS OF SUGAR TO INCREASE YOUR JUICE CONTENT. THE ANGEL FOOD CAKE TENDS TO REALLY SOAK UP THE JUICE.
Angel Food Cake
Strawberry Topping Sauce for Dessert: Angel Food Cake Ingredients:
- 18 Egg Whites
- 2 Teaspoons Cream of Tartar
- 1 Cup of Cake Flour
- 1/2 Cup of Confectioners’ Sugar
- 1 Pinch of Salt
- 1 1/2 Teaspoons Pure Vanilla Extract
Angel Food Cake Directions:
- First, preheat your oven to 350 degrees F (175 degrees C)
- Thoroughly sift cake flour and confectioners’ sugar together five times, then set to one side.
- Next, in a large, clean bowl, whip egg whites with a pinch of salt until foamy. Now, add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar while beating, then continue beating until very stiff. Add vanilla.
- Now, quickly and gently fold in your flour mixture. Pour into a 10-inch tube pan.
- Finally, bake at 350 degrees F for 45 minutes. Allow the cake to cool for 20 minutes, then run a knife around the cake and tube. Place the cake upside down on a platter and allow it to fall out of the pan naturally.
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