Monday, March 19, 2012

Strawberry Shortcake & Vanilla Bean Whipped Cream

 I know it probably appears that I am getting ahead of myself...because this is typically a summer treat.  But I'm sorry, I couldn't help myself.  I am having major spring fever - or perhaps summer fever.  The 70-80 degree weather we've been having doesn't help with that!  I've been craving, fresh, light, fruity desserts and this strawberry shortcake fits the bill perfectly.  
 There's nothing better than sitting on the porch on a summer evening, watching the sun set...and eating this strawberry shortcake.  It was so delicious!!
I personally prefer a scone-like shortcake over a fluffy angel food type cake.  The shortcake turned out perfectly. Topping it with homemade vanilla bean whipped cream made it extra special.
 Strawberry Shortcake with Vanilla Bean Whipped Cream 

2-3 pints strawberries
½ cup sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup almond milk (or regular)

Slice 2-3 pints of strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F.  Grease and flour one 8 inch round cake pan.

In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

Spread the batter into the prepared pan. Bake at 425 degrees F for 15 to 18 minutes or until golden brown. Let cool partially in pan on wire rack.  

Vanilla Bean Whipped Cream 
2 cups whipping cream (1 pint) 
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon vanilla bean paste 

Beat whipping cream, sugar and vanilla with electric mixer in large bowl until firm peaks form.  Do not over beat.  You will want it to be soft and creamy but firm enough to make a dollop on top of the shortcake.  

Source: Shortcake adapted from allrecipes - Whipped cream by

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