Tom’s Strawberry Shortcake
By
Tom Ogan
Ingredients: 2 packs frozen strawberries 1 can frozen tropical punch concentrate
2 tbs. sugar 1
cup water
Procedure: Put 1 pack of strawberries in a bowl with
the tropical punch. Add sugar and 1/2/cup water. Cover and set in refrigerator
until ready to use. Leave the other package of strawberries frozen until 1 hour
before serving. About 1 hour before serving, take mixed strawberries, ½ cup
water and mash with potato masher. Add
other ½ cup waterand add remaining unmashed strawberries and mix together. Add a little sugar
to taste.
Spoon over
a slice of pound cake or shortcake.
Add vanilla ice cream and a little Miracle Whip and Voila! Great
stuff. Since the strawberries are still partially frozen, it’s great on
a hot day.