Kevin, Dawn and I took Mom to La Paz Sunday for lunch. Since Dad had to work, we did a double Mother’s Day celebration! We cooked out at my parent’s house Sunday night. It has been too long since I cooked and volunteered to bring dessert and an appetizer. I decided to take on homemade strawberry shortcake. It tasted great, however, as you’ll be able to see in the pictures…the preparations had some “interesting” moments.
Cody was a big time helper in the kitchen!
For the Cake:
1 cup all purpose flour
¾ cup granulated sugar
1 t. baking powder
½ t. salt
4 T. unsalted butter, melted
1 large egg, beaten
½ cup whole milk
1 t. pure vanilla extract
Strawberries and Cream:
2 pts. Strawberries
1 T granulated sugar
1 cup heavy cream
1 T. confectioners’ sugar
½ t. pure vanilla extract
For the cake: Preheat the oven to 375 degrees. Butter and lightly flour an 8 inch round cake pan.
Whisk the granulated sugar, baking powder, and salt in medium bowl.
Lightly whisk the butter, egg, milk and vanilla, just until smooth. Pour the batter in the prepared cake pan.
For strawberries and cream: Set aside 1 pint of the strawberries for topping. Hull and thinly slice the other pint of strawberries and toss with granulated sugar. Set aside.
Whip the cream and confectioners’ sugar and vanilla until soft peaks begin to form. Refrigerate until ready to use.
To assemble the cake: Cut the cake in half horizontally.
Obviously I struggled a little with the "cut the cake in half horizontally." The top half of my cake ended up in several pieces...fortunately, whipped cream can cover anything!
Place the bottom layer of the cake on serving plate. Drizzle the juice from the strawberries on the cut side of both halves of the cake. Fold a couple of tablespoons of whipped cream in with sliced strawberries and top the cut side of the bottom layer.
Top with the other half of the cake, cut side down. Spread the whipped cream on top of the cake and top with whole strawberries.
Homemade Strawberry Shortcake...mutalated top half and all!
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