Strawberry Shortcake Supreme
It’s Cake Wednesday again and I have a fun one here for you.
Nothing quite like a simple Strawberry Shortcake, right? Although seasonally it didn’t quite fall right, I would have preferred to make this a couple months ago when the strawberries were in season but that’s alright, I used frozen and it was still delicious.
This can be made as one large cake or as 4 individual cakes, I chose to make the 4 individual ones but making a whole one would be fun too.
I have to say, I was laughing when we were eating this because my oldest child, Linus, does not like strawberries (weird, right?) and for some reason has decided he currently doesn’t like biscuits (I swear he makes things up he doesn’t like just to see what I’ll do – who doesn’t like biscuits?) but he saw me get the whipped cream out for this and suddenly he is interested. He tried a bite of mine and wanted his own. Fine.
So he makes himself this huge serving and just devoured it. I mean the eating, smacking, slurping noises were disgusting, I couldn’t stand it and had to leave.
For a boy who claims they don’t like strawberries and biscuits, he sure seemed to like them then.
The other kids weren’t quite so dramatic about it except that Christian and Juliette shared one and Christian kept licking the whipped cream off the biscuit and Juliette thought that was gross and Christian thought it was funny that she thought it was gross so kept doing it and laughing.
There is nothing quite like a good hard belly laugh from a three-year-old. So I have to admit I was chuckling as I told him to stop which made it rather ineffective.
Yup, we had fun.
This was some good stuff. By the way. This book I have been baking through, I love. However, the next like 8 recipes are all fruitcakes.
Seriously. That”s a lot of fruitcake. I like fruitcake when it’s fresh and a good recipe, but I am not sure I really want to make a new one every week for the next 2 months. SO. What I think I am going to do, is skip over them for now. I know, it sort of defeats the purpose of baking through a book. Whatever. Fruitcake. Then when the holidays roll around I will revisit the fruitcake section and make a couple of them.
Sound good?
So that means I have {sort of} completed the Butter Cakes Section – wahoo!!!! That is the largest section in the book so that feels good. I am pretty sure the next section is Chiffon Cakes and it begins with a Daffodil Cake. Doesn’t that sound fun?
I am excited.
Ok so here is the Shortcake recipe:
- 1 quart fresh strawberries (I used frozen)
- 1 cup granulated sugar
- 2 cups sifted cake flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup lard (I was out of lard so used butter - not joking I do cook with lard)
- ¾ cup milk
- melted butter
- a little milk
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
- Preheat your oven to 425˚.
- Rinse drain and hull your strawberries (if using fresh). Crush the berries a bit and add the 1 cup sugar, toss to coat and place in the fridge.
- If you are making one large shortcake, set out an 8" cake pan, greased. If you are making 4 individual ones a cookie sheet is all you need.
- In a large bowl, whisk the flour, sugar, baking powder and salt. Then use a pastry blender (or two forks) to blend in the lard (or butter) until the mixture resembles course sand.
- Add in the milk and gently stir with a fork until the mixture is just moistened.
- Turn the dough out onto a lightly floured surface and knead a couple times to bind the dough.
- If you are making one large shortcake, divide the dough into 2 halves and roll out each to ½" thickness. If you are making 4 individual ones just roll out all the dough to ½" thickness and use a 3" round cutter to cut out 8 circles.
- Place one round in the 8" cake pan, brush with melted butter and then top with the other round and brush that with a bit of milk. Do the same to each of the individual size ones if that is the route you are going.
- Bake until the tops start to brown, about 18-20 minutes.
- Whip the cream to soft peaks and then add the vanilla and powdered sugar.
- To serve cut the shortcake in half and place the bottom half on your serving plate. Top with whipped cream and strawberries and then the other half of the shortcake and also top that with whipped cream and strawberries.
- Serve immediately.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
