PASSOVER: Matzoh Strawberry “Shortcake” Recipe
 Substitute matzoh for the biscuits or cake in this Passover Strawberry Shortcake recipe. Photo and recipe courtesy Good Eggs | San Francisco. |
In addition to Chocolate Matzoh Crunch and chocolate-dipped coconut macaroons, we’ve added anther Passover treat to our recommendations. It’s courtesy of Good Eggs in San Francisco. “Shortcake“ is a stretch as a substitute for biscuits or sponge cake, but this no-cook, no-bake Passover dessert is delicious and oh-so-easy to make. Speaking of sponge cake, our standard family Passover dessert is Strawberry Shortcake with sponge cake, strawberries and whipped cream. Since sponge cakes are not leavened with yeast, they can be eaten during Passover when made with matzoh meal instead of wheat flour. RECIPE: MATZOH STRAWBERRY “SHORTCAKES” Prep time is 15 minutes. Ingredients For 3 Servings |
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Preparation 1. SLICE the strawberries and let them macerate in the orange juice, reserving one tablespoon. Mix the mascarpone with the powdered sugar, half of the zest and the reserved tablespoon of orange juice. 2. MELT the butter in a large frying pan over medium-high heat. When the butter is melted, add the matzoh and fry until crispy and golden-brown, about 1 minute on each side. 3. ASSEMBLE the shortcakes: spread a generous layer of mascarpone on each piece of fried matzo, then top with sliced strawberries and mint. Dust powdered sugar over the top for an extra touch of sweetness! |
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