Strawberry Kiwi Buttermilk Shortcake

Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.

When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more. Remove from heat and chill the mixture for 10-15 minutes. After the sauce is chilled, pour over the other fruit and toss gently. Return to the refrigerator to continue chilling.

Sift the dry ingredients together. Add the buttermilk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.

Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking.

Bake at 400° for 15 to 20 minutes or until toothpick inserted into the middle comes out clean and it’s golden brown.

Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**If you don’t have any, the buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.