Time: 35 min.
Complexity: easily
Servings: 8

The traditional summer dessert, "Strawberry Shortcake," has been transformed into a dessert sauce perfect for after-dinner dipping with pound cake or shortbread cookies. Stir strawberry jam into the cream to create a marbled texture. A classic taste in a new form!

Ingredients:

• 0.5 cup chopped fresh strawberries
• 2 tbsp. l. + 2 tsp. Sahara
• 1/3 cup sour cream
• 1/8 teaspoon coarse salt
• 1 cup heavy cream
• 1/4 cup strawberry jam, stir
• For serving: shortbread cookies, pound cake, wafer cookies

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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strawberry jam, sour cream, cream, shortbread cookies

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Preparation:

Step 1
• Combine the strawberries in a small bowl with 2 tablespoons of sugar. Let sit for 20 minutes until the berries release their juices.
Step 2
• Meanwhile, place the sour cream, 2 tablespoons of sugar, and salt in a large bowl and beat with a mixer on medium speed until smooth. Add the heavy cream and continue beating until thick and fluffy. Fold in the strawberry jam with a spatula.
Step 3
• Transfer to a decorative bowl and refrigerate until ready to serve. Top with macerated strawberries and serve with appetizers.

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