Schols. Eric Escandor and Weyms Sanchez arrived from Baguio last Sunday. They went there to distribute flyers and posters for the upcoming vocation seminars in Manila and Baguio City, Sunday, 21 November 2005. Of course, one cannot come from Baguio without bringing home pasalubong of strawberries.
Unfortunately, the strawberries have had better days and so Schol. Joel Liwanag and I decided to whip up something so that they won't go to waste.
sugar, to taste
Remove the strawberry hulls and slice each berry in half. Put the berries in a bowl and sprinkle sugar such that each berry is coated with a generous amount of sugar. You may wish to add brandy to the mixture. Leave for at least 30 minutes.
Place a layer of graham crackers on a rectangular dish. Spread 1/2" layer of whipping cream. Arrange a layer of the sweetened berries over the cream. Add another layer of graham, cream and strawberries. Refrigerate overnight.
Variations: you may wish to add a layer of sweetened custard on top of the graham layer to make the dessert even more delectable; or substitute ripe bananas as fruit topping.