Labor day fare part II: spiced up strawberry shortcake

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Need a quick, but adventurous dessert for Labor Day guests? This is a nice holiday twist on strawberry shortcakes. The cinnamon and amaretto give a grown up flavor to the old-time favorite, although it is a delicious treat without amaretto for the kids, too.

*Cooking word of the week: macerate. It just means to sprinkle with sugar and let sit until sweet and juicy. In this recipe, brown sugar is mixed with cinnamon and sprinkled over strawberries to draw out their flavor.

This dessert is quick, easy and best served when assembled to order last minute. So, use up the last of the strawberries of the season and enjoy this take on the traditional version.

4 biscuits, split
3 tablespoons butter, softened
3 tablespoons brown sugar
1 tablespoon cinnamon
1 carton strawberries, sliced
8 teaspoons amaretto
Whipped cream

Preheat oven to 350 degrees.

Combine sugar and cinnamon. Place split biscuits on baking dish. Spread butter over each biscuit half. Sprinkle 3 tablespoons of the cinnamon and sugar mixture over the biscuits. Bake about 10 minutes, until fragrant.

Meanwhile, macerate* strawberries with remaining cinnamon mixture.

Assemble shortcakes – place biscuit on plate, sprinkle with 1 teaspoon amaretto, dollop with whipped cream, add strawberries and more whipped cream. HOT TIP: Homemade whipped cream is quick and easy to make, but if using store bought choose the kind in a can – it’s closer to the homemade taste.

Makes 8 servings.