An easy dessert: a sweet Pizzantini take on the classic strawberry shortcake!

1 quart strawberries, halved or quartered

1/4 cup agave nectar or honey

1 3/4 cups whipping cream

1 egg white, lightly beaten

2 Tbsp. sugar

Sweetened whipped cream

1. Preheat oven to 400F.

2. In a large bowl, combine strawberries and agave or honey.  Let stand, stirring occasionally.

3. Brush full-size Rosemary Croccantini with egg white; sprinkle with the 2 Tbsp. sugar.

4. Bake Croccantini for 2-4 minutes, or until golden.

5. Spoon strawberries onto Croccantini, top with whipped cream, and drizzle with juices.

6. Serve and enjoy!

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