Friday’s Food For Thought – Strawberry Shortcake

September 7th, 2012 by sivodd

Strawberry Shortcake

Ingredients:

  • Non-stick vegetable spray
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 pints fresh strawberries
  • 1 recipe whipped cream frosting
  • Whipped Cream Frosting:
  • 1 teaspoon gelatin
  • 2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

  • Preheat oven to 350, place rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
  • In a large bowl,  sift the flour,  baking powder and salt together, 3 times. Bring the milk and butter to a boil (in a small saucepan. Remove from the heat and add vanilla and lemon extracts.
  • In separate mixing bowl, beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture.
  • Fold in the flour mixture. Spread the batter in the pans and bake for 15 minutes, or until golden, make sure cake tester comes out clean.
  • Set the pans out to cool. Run the tip of a knife around the edges of the cakes to loosen them, then turn out of the pans.

Whipped Cream Frosting:

  • In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let stand for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved.
  • Remove the bowl from the heat and let cool to lukewarm.
  • In a mixing bowl, whip the cream until slightly thickened. Add the confectioners’ sugar and vanilla and whip to the consistency of shaving cream.
  • Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Strawberries:

  • Wash and dry the strawberries, pick out 12.
  • Stem and slice the rest. Mix with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Spoon some of the strawberries with their juice onto each shortcake bottom.
  • Spread a 1/2-inch layer of whipped cream on top.
  • Place the second cake over the first. Frost the entire cake with the remaining whipped cream.
  • Top with the 12 whole berries.

Thanks for stopping by!

Lisa

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