I like taking standard dishes and putting a twist on them... bringing them from "simple" to a little sophisticated... more adult, if you will.

One of my all time favorite summer treats is strawberry shortcake. But the way it's usually made is for a kid's taste. It's been a while since I've been a kid, so I have made a much more "adult" version that everyone seems to love. At least, it always disappears from the bowl when it's made.

I think you'll like it also. I'd give it about a 2.5 on the 10 scale of difficulty to make.

Slice two quarts of strawberries pretty fine... no big chunks wanted. Put in glass bowl, sprinkle one cup of plain old white sugar over the top, mix in, cover and set in fridge for about two hours.

Pull back out of fridge, and gently mix into strawberries:

One half teaspoon powdered cloves

Three heaping tablespoons of orange marmalade

One half tablespoon rum extract (or rum, if you prefer)

Two tablespoons lemon juice

Four wedges of Iberra Mexican Chocolate (or other good quality brand), run through a food processor until chopped very finely. (Save about a fourth of the powder for the garnish.)

Let set at least several hours before serving, preferably overnight.

Garnish with fresh sliced strawberries, with the remaining chocolate sprinkled on top, and serve with good quality pound or angel food cake.

If you like this recipe I invite you to try a number of my other ones. I'm sure you're going to find something "different" (but delicious).