Ever since I can remember, my favorite fruit has been the beautiful strawberry. I love fresh strawberries, strawberry jam, strawberry pie, strawberry ice cream, strawberry milkshakes…the list goes on and on. Whenever we went out to breakfast as a family, more often than not I would order a Belgian waffle…and did I eat it with butter and maple syrup? Think again. I, of course, topped my waffle with strawberry syrup.
Last night, my husband and I went grocery shopping to pick up a few items for dinner. While I was in the produce aisle, I couldn’t help but notice how gorgeous the strawberries looked. They were plump and beautifully red. I knew they would be perfect to use in a dessert.
Next to the strawberries were the pre-made shortcake cups. Seeing those quickly brought me back to my childhood. My Mom would serve those tasty little cups filled with whipped cream and mixed berries. They always tasted great on a warm summer night.
After being drawn to the strawberries and the shortcakes, I knew right then and there I had an idea for dessert. After we ate a delicious dinner of grilled pork chops, spinach salad, green beans with a nut and dried cranberry mixture, and twice-baked potatoes, I served these shortcake cups topped with vanilla ice cream and fresh strawberry syrup. This dessert definitely reminded me of the mornings when I would sit down to a massive Belgian waffle topped with strawberry syrup…and, as I did on those mornings, last night I enjoyed each and every bite.
Fresh Strawberry Syrup
- 1 quart fresh strawberries, washed, hulled and quartered
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/2 teaspoon grated orange rind
- Mix together all of the ingredients in a small saucepan. Bring the mixture to a boil and then reduce the heat until the mixture simmers. Cover and stir occasionally for 18-20 minutes or until the strawberries break down and the sauce thickens. Serve warm or cold.