Hopefully this cake will not cause yet another face palm.
Aside from it's uses as a good birthday cake, strawberry shortcake is a great summer dessert! The recipe I use comes from the Better Homes and Gardens Cook Book. It's very easy, but it employs some interesting equipment. The first thing that needs to be taken care of before any real baking starts: Make the strawberry sauce. I do this by slicing strawberries and macerating them in sugar. This creates a delicious sauce for the shortcake, as well as ice cream, pound cake, anything you'd put strawberries on, really. Sit in the fridge for a few hours.
Next I mixed together 1 1/2 cups flour with 1/4 cup sugar, 1 tsp baking powder, and a 1/4 tsp each baking soda and salt.
This is a pastry blender. It's used to "cut in" fat, in our case butter.
1/3 cup of butter. I cut this into smaller pieces so the mixing could be easier.
Now, even with the smaller pieces, clumping is still an issue.
I fix this by using a knife to remove the excess butter and get it back into the flour. The recipe states that the butter should be cut in until the mixture looks like "coarse bread crumbs."
Kinda like that. Next came the wet works. Combine a slightly beaten egg with 1/2 cup sour cream and 2 Tbsp milk.
Stir into flour mixture with a fork until just moistened.
Instead of turning out the entire thing onto a baking sheet, or spooning it out into little servings on a greased up baking sheet, I decided to employ cup cake flutes to keep a uniform shape, and to make clean up easier. I also used my cookie scoop to dish these out.
I baked these for 15 minutes. They came out golden brown, and smelled delicious.
To finish off, beat heavy cream with a splash of vanilla. Top these little guys with the strawberry sauce and vanilla whipped cream. I'll post a picture of this finished product later on. Enjoy!
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