I know, I know it’s #ThirstyThursday… But, as I stayed awake to make dessert for my family last night… I just knew this Evaporated Strawberry Shortcake recipe would be the perfect Thursday dish to delight @TheYLife in!
My family is quite fond of anything and everything SWEET, but we also understand that with a 24/7 work schedule it becomes impossible to bake a soufflé when you get home from a 12 hour workday!
Evaporated Strawberry Shortcake has been a classic dessert in my house, ever since I can remember. It was always used as the quick ‘go to‘ dessert mom could whip up in a jiffy that NEVER involved #Baking, #Freezing or #Tempering!
Being Hispanic means ALWAYS having an extra can or two of Evaporated Milk in the pantry… It is the perfect add-in for Coffee (when warmed up), it MUST be added to make a good flan and frankly my Grandma keeps about a dozen cans on hand in case there would be an Emergency…
But this here is a spin on the traditional recipes for #evaporatedmilk you are familiar with and it happens to be as #EasyAs123
Evaporated Strawberry Shortcake:
1 Can of Evaporated Milk (refrigerated)
2 Cups of Strawberries (cold, washed and quartered)
2 Tbsp. Of Sugar (Raw Brown is a Fam Favorite!)
Sprigs of Fresh Mint for Garnish
Yup! THAT IS IT!
Start by placing 3/4 Cup of quartered Strawberries into a sundae bowl, add 1/4 to 1/2 Cup of Cold Evaporated Milk, Sprinkle 3/4 Tbsp. Of Sugar…
Garnish with Mint and Serve with a Spoon!