This week, VPR catches up with Lindsey Hollenbaugh, managing editor of features for The Bennington Banner and its family of local papers, as well as its newsletter, The Eat.
Hollenbaugh spoke to VPR's Mary Engisch and shared summertime recipes from The Eat's staff writers. These sweet treats come together quickly and are perfect for socially-distanced, smallish gatherings and just right for when it's too hot out to turn on the oven.
Hallenbaugh shared a quick and easy recipe for a sweet treat from Robin Anish's article on no-bake refrigerator desserts, called Strawberry Shortcake Lasagne. You can also try these recipes from this week's newsletter for Rhubarb-Cranberry Cookies, Nutella Banana Pudding and Grown-Up Popsicles.
STRAWBERRY SHORTCAKE LASAGNA
Ingredients:
4 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 1/2 boxes Nilla Wafers
1 1/2 pounds of strawberries, thinly sliced
Directions:
In a large bowl, using a hand mixer, beat the heavy cream, powdered sugar and vanilla just until the cream forms stiff peaks. Do not over beat.
In a 9-by-13-inch pan, spread a thin layer of whipped cream. Top with a layer of Nilla Wafers and spread 1/3 of the remaining whipped cream on top. Top with a layer of strawberries. Repeat two times, ending with strawberries. Sprinkle with crushed Nilla Wafers.
Cover tightly with plastic wrap and refrigerate until the Nilla Wafers are soft, at least three hours, before serving.
More from VPR: Cooking Under Quarantine: Kitchen Tips And Ideal Meals For Staying At Home
