Sunday, August 19, 2007

WHB # 96 Strawberry Shortcakes

A noticeable omission in this blog are sweet dishes. I'm more of a savoury than sweet person, hence the lack of muffins, cup cakes, desserts and other sweet delectable recipes. I'm not totally anti-sweets, I just don't cook or prepare them much. If there's a tub of icecream in the freezer, my family is happy.

So in a fit of madness on my part, I suddenly had an urge to make strawberry shortcakes. Don't ask me why. Maybe because I thought I had to justify the cost of my Kitchenaid mixer, and use it for something other than mixing bread dough. I have a morbid fear of creaming sugar and butter, as I never know when it is ready.

I decided to take beginners steps here into the world of "baking", and this recipe doesn't call for any creaming whatsoever. In fact it was made in my food processor with the Kitchenaid doing the whipping of the cream. Maybe next week I'll take the next giant step and make, wait for it, but don't hold your breath waiting,.......a cake!

This is my entry for Weekend Herb Blogging, and Zora from Kochtopf is the host of this special event.

2 cups of all purpose flour
1 tblsp baking powder
1/2 tsp salt
3 tblsp packed brown sugar
1/2 cup butter
4 tsps granulated sugar, divided
3/4 cup milk

1 quart ripe strawberries, washed, hulled and sliced
1/3 cup granulated sugar
1/2 tsp vanilla extract

Whipped cream:
1 cup heavy whipping cream
1/4 cup of confectioners (icing) sugar
1/2 cup granulated sugar
1/4 tsp vanilla
1/4 cup sour cream

Preheat oven to 450 degrees, grease a baking sheet
With blade attachment on food processor, wiz flour, baking powder, salt, brown sugar, butter and 2 tsps of granulated sugar until mixture resembles coarse meal.
Pour mixture into medium bowl
With wooden spoon or paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
Scoop dough onto baking sheet in 6 equal mounds.
Dust top of shortcakes with remaining 2 tsps granulated sugar.
Bake 15-20 minutes, or until golden brown.
Remove from oven, transfer to wire rack and let cool.
To make Filling, in a medium bowl, mash 1/2 the strawberries.
Mix with granulated sugar and vanilla.
Refrigerate 1 hour.
To make whipped cream, in a chilled mixing bowl, beat cream with confectioners sugar, granulated sugar and vanilla until it holds soft peaks.
Add sour cream; beat until stiff peaks form.
Cut of tops off shortcakes, and spoon filling onto bottom of shortcakes.
Cover with whipped cream and remaining sliced strawberries, replace tops.
Garnish with a dollop of cream, a strawberry half and a sprig of mint.


Marci B. said...

Oh my, thank you for indulging me. I have (most unfortunately) been allergic to strawberries since college... alas! But, that photo looked good enough to eat, so I feel satisfied :)

Kalyn said...

Just gorgeous. Great photo and the recipe sounds great. I'm not much of a sweets eater either, but I'd eat this for sure.

Pam said...

Thanks Marci, how sad that you're allergic to strawberries, that must be really hard to take. I'm glad you at least can still "fantasize" about them

Thanks Kalyn, they were a rather indulgent sweet for this household, as sweets are rarely served. But they were yummy.

Patricia Scarpin said...

Pam, your shortcakes look adorable, I love them!