Monday, March 7, 2016

Strawberry Shortcake

On Saturday, we made this wonderful dessert. We have never made strawberry shortcake before and it was.. different. We would expected eggs or baking soda in the dough, but this recipe did not use those.
We used this recipe
Strawberry shortcake

from the top

Fluffy Whipped Ceream



1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream - either fluffy or heavy cream + sugar whisked


1. Mix strawberries with about 3 tablespoons sugar and refrigerate while juices develop - at least 1 hour

2. Preheat the oven to 400 degrees F.

3. Mix together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. The dough will be very thick and lumpy. Place mixture in an oiled pan (we used a cake pan) and bake until golden, 18 to 20 minutes.

4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

What we liked:

It was a new dessert that we have never made before. It looked pretty and was fairly quick to make. It was a good use of our strawberries and whipped cream  that we had in the fridge. 

What we didn't like:

The cake was very dense, not very fluffy.  The strawberry slurry was not thick enough even after a whole day in the fridge. 

What Kaspian thought about it:

He thought we were destroying his beautiful strawberries by putting them in a dessert and not eating them by themselves.

Next time:

We will try a different dough for the shortcake. We will also try a recipe that boils the strawberry slurry to make something more like a jam. Alona liked the fluffy whipped cream but Nick thought a thicker and more dense whipped cream (via the mixer) would work better. 

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