Tuesday, July 24
In the Kitchen: Strawberry Shortcake
My love for strawberry shortcake runs deep. I've ingested pounds upon pounds of Reddi Whip and store bought shortcake, but I realized last week that I've never created strawberry shortcake from scratch. While it pained me to fork over so much money on heavy cream and vanilla (the price of vanilla these days!), I think the experience of making it from scratch is worth every penny. Warm, fresh-from-the-oven shortcake with light whipped cream... mmm! You can't beat it.
1 lb. box of strawberries, cut into quarters (if you really love strawberries, go for two boxes)
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
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift 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. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally (so there's a top and bottom half).
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.
Photo Credit: Pinch My Salt
Recipe from: Food Network