𝐂𝐀𝐉𝐔𝐍 𝐒𝐓𝐘𝐋𝐄 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐈𝐄𝐒 𝐀𝐍𝐃 𝐂𝐑𝐄𝐀𝐌 𝐒𝐇𝐎𝐑𝐓𝐂𝐀𝐊𝐄| 𝐄𝐀𝐒𝐘 𝐕𝐀𝐋𝐄𝐍𝐓𝐈𝐍𝐄𝐒 𝐃𝐀𝐘 𝐓𝐑𝐄𝐀𝐓| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒 

This is a recipe for old-fashioned 100% homemade CAJUN STYLE STRAWBERRIES AND SWEET CREAM SHORTCAKE. Fresh Ponchatoula strawberries are used for the berry topping. Sweetened heavy cream is the base for a perfectly crumbly biscuit and whipped topping that is sure to please.
Give this good luvin from the oven recipe for CAJUN STYLE STRAWBERRIES AND SWEET CREAM SHORTCAKE a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝗕𝗘𝗥𝗥𝗬 𝗧𝗢𝗣𝗣𝗜𝗡𝗚
1-quart sweet STRAWBERRIES
2 tablespoons GRANULATED CANE SUGAR
1 tablespoon CAJUN GRENADINE
1 tablespoon GRAND MARNIER
𝗦𝗪𝗘𝗘𝗧 𝗖𝗥𝗘𝗔𝗠 𝗕𝗜𝗦𝗖𝗨𝗜𝗧𝗦
1 1/2 cups PASTRY FLOUR, sifted
1 1/4 teaspoons BAKING POWDER
1/8 teaspoon TABLE SALT
3 tablespoons grated SALTED BUTTER, frozen
1/2 cup HEAVY WHIPPING CREAM, cold
1 EGG, slightly beaten
3 tablespoons GRANULATED CANE SUGAR
1/2 teaspoon VANILLA EXTRACT
𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗖𝗥𝗘𝗔𝗠
1 cup heavy WHIPPING CREAM
2 tablespoons CONFECTIONARY SUGAR
1/2 teaspoon VANILLA EXTRACT
Pinch TABLE SALT