Strawberry Shortcake for Breakfast!

Lately, I’ve been craving strawberry shortcake.  I imagine it’s because strawberry season is in full swing here.  Everywhere you look, there are plump juicy strawberries that don’t cost an arm and a leg!

My daughter actually likes the cheap little shortcakes you can buy at the store, but to me they’re awful.  We love having something fun for breakfast on the weekends, so I thought strawberry shortcake would fit the bill! 

This version, made with english muffins, is easy to put together, and doesn’t take a lot of time.  I worked on getting the strawberries ready while my husband worked on the french toast english muffins, and we had breakfast on the table in no time!  My husband said these definitely go in the make again category, and everyone seemed to enjoy them!

If you’re feeling fancy, make your own whipped cream – I’m sure it’s yummier and healthier, but we took the easy route and used the good old container of whipped cream! 

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English Muffin Strawberry Shortcake

Ingredients:

One package English Muffins, halved (plan on 1 english muffin per person)

  • 4 eggs
  • 1.5 cups milk
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp sugar
  • pinch of salt
    3 cups strawberries, halved
  • 3 T sugar
  • zest of one lemon
    Cool Whip

Directions:

Preheat oven to 350 degrees.

Clean and half strawberries. 

In a small bowl, mix together sugar and lemon zest. 

Combine sugar mixture and strawberries in a bowl, set in refrigerator. 

Now whisk together the eggs through the salt in a shallow pan.  An 8×8 baking dish works nicely. 

Set the halved english muffins in the egg mixture for five minutes. 

While they’re soaking, melt 1/2 T butter in a nonstick skillet over medium heat. 

Once the skillet is heated, add the muffins and cook until golden – about 2-3 minutes per side.  You may need to work in batches and add more butter as needed. 

Transfer muffins to baking sheet and bake until puffed, 8-10 minutes.

Sandwich those strawberries between the english muffins, then top with a dollop of whipped cream.  You could throw some blueberries in there as well if you want red white and blue.  They work well open faced too!   

 

 

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Comments

  1. Katy Blevins says:

    Strawberry shortcake is one of my all time favorite foods. Now, I have a great excuse to have it for breakfast. Thanks!!! Can’t wait to give this a try. :)
    Katy Blevins recently posted..Think Outside the Toy Box Summer Series: Puzzle Piece Affirmation MagnetsMy Profile

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