Sunday, July 17, 2011
Saturday, July 9, 2011
Concoctions [In the Kitchen]: Strawberry Shortcake
Growing up, summer always meant fresh strawberry shortcake at my grandmother's, usually eaten after a long day at the beach. Now that summer is official upon us - what better time than to welcome the strawberry season and make some strawberry shortcake.
I prefer fresh dropped biscuits drizzled with strawberries and topped with fresh whipped cream (real cream, not the cool whip!)
- dropped biscuits I use Bisquick: (Will need 3 tablespoons butter (melted), 2/3 c milk, 3 tablespoons sugar, 2 1/3 cups Bisquick. Heat oven to 425 degrees F. Mix all ingredients together until soft dough forms. Drop by 6 heaping spoonfuls on un-greased baking sheet. Bake 10-12 minutes or until golden brown.)
- 1 basket of strawberries: Slice strawberries into bite size pieces. Sprinkle with 2-3 teaspoons of sugar. I try to do this at least an hour before I serve the shortcake so the sugar has time to sweeten the strawberries.
- fresh whipped cream: Whip cream with electric mix until cream starts to form stiff peaks in bowl. Optional: While whipping sprinkle confectioners sugar and/or a drop of vanilla to taste. Start small and add small amounts. I prefer it barely sweet. The confectioners sugar/vanilla combo is called "Chantilly Cream".
Split warm shortcakes in half, fill with strawberries, and heap with mounds of whip cream. Enjoy!
For those who like to experiment here are a few fun variations found that I am tempted to test:
- The Best Whipped Cream in the World Recipe
- The Great Strawberry Shortcake Cookie Experiment
- Strawberry Shortcake Snake
-Strawberry Shortcake (layered cake)
I prefer fresh dropped biscuits drizzled with strawberries and topped with fresh whipped cream (real cream, not the cool whip!)
- dropped biscuits I use Bisquick: (Will need 3 tablespoons butter (melted), 2/3 c milk, 3 tablespoons sugar, 2 1/3 cups Bisquick. Heat oven to 425 degrees F. Mix all ingredients together until soft dough forms. Drop by 6 heaping spoonfuls on un-greased baking sheet. Bake 10-12 minutes or until golden brown.)
- 1 basket of strawberries: Slice strawberries into bite size pieces. Sprinkle with 2-3 teaspoons of sugar. I try to do this at least an hour before I serve the shortcake so the sugar has time to sweeten the strawberries.
- fresh whipped cream: Whip cream with electric mix until cream starts to form stiff peaks in bowl. Optional: While whipping sprinkle confectioners sugar and/or a drop of vanilla to taste. Start small and add small amounts. I prefer it barely sweet. The confectioners sugar/vanilla combo is called "Chantilly Cream".
Split warm shortcakes in half, fill with strawberries, and heap with mounds of whip cream. Enjoy!
For those who like to experiment here are a few fun variations found that I am tempted to test:
- The Best Whipped Cream in the World Recipe
- The Great Strawberry Shortcake Cookie Experiment
- Strawberry Shortcake Snake
-Strawberry Shortcake (layered cake)
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