YumSugar

Count on Classic Strawberry Shortcake to Sweeten Your Day

YumSugar — Tue, 04 Aug 2009 16:15:01 -0700

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers - although I love that, too - but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

7 Easy Foods to Make With Your Kids

YumSugar — Fri, 08 May 2009 05:50:48 -0700

If you don't have major plans this weekend, grab your daughter, son, niece, or kid brother and make some meals: here in California, May 9 is Cook With Your Kids Day - so, for inspiration, we've compiled some of our favorite kid-friendly recipes. Just remember: to be safe, never leave kids unattended in the kitchen. Here, you can scope out fun kitchen recipes, ranging from finger foods to dessert.

View Slideshow ›

Yummy Link: Strawberry Chocolate Chunk Shortcakes

partysugar — Mon, 09 Jun 2008 11:15:32 -0700

I love combining two desserts to make one new, delicious dessert. In this recipe for strawberry chocolate shortcakes and chocolate-dipped strawberries meets classic strawberry shortcake. What a wonderful way to wow guests! - Eggs on Sunday

Scrumptious Strawberry Shortcake

partysugar — Mon, 12 May 2008 16:15:06 -0700

Ever since I spoke to Pat and Gina Neely, I've wanted to make their famous strawberry shortcut cake. Last weekend, I finally got around to making this divinely delicious dessert that combines vanilla cake with fresh strawberries, whipped cream, and strawberry gelatin.

Gina's recipe uses a store-bought cake mix, but I had extra time so I made a vanilla cake from scratch. Thanks to the strawberry jello, the cake is super moist and insanely luscious. If you need a Spring dessert to feed a crowd, I highly recommend this cake. To check out the recipe, read more.

Strawberry Shortcake
Modified from Gina Neely and Martha Stewart

Ingredients

For cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups cake flour (not self-rising)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup large egg whites, about 8, room temperature
1/2 cups milk, room temperature
For topping:
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream*
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Directions

Make cake: preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan; line bottom with parchment paper. Sift together flours and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add salt and vanilla, beating until combined.
With mixer on low speed, gradually add egg whites, scraping down sides of bowl as necessary. Add reserved flour mixture in 2 parts, alternating with the milk, and scraping down sides of bowl between each addition.
Mix until combined. Increase speed to medium-high for 20 seconds. Transfer to prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Serves 10-12.

*I found that 1 cup of whipped cream was NOT enough to cover the entire cake. In the future I will double the amount of whipped cream and confectioners' sugar to ensure that all sides of the cake are covered in whipped cream.

Print recipe with images | without images

View 11 Photos ›

Strawberry Shortcake Two Ways - Beginner & Expert

partysugar — Mon, 07 May 2007 11:58:32 -0700

Making a quick fix strawberry shortcake is as simple as layering angel food cake (which they conveniently place next to the strawberries), strawberries, and cool whip to create a super easy, rapid dessert. However, if you have the time and patience, I highly recommend making your own homemade version. Doughy warm shortcakes with juicy strawberries and a fluffy whipped cream will instantly melt in your mouth for a show-stopping, unbelievably delicious dessert.

Whether it's semi-homemade or fresh from your oven, strawberry shortcake is an excellent springtime dessert. To encourage that everyone give this dessert a go, I've found 2 recipes: one for the beginning cook and one for the expert - you'll find both after the break. Make which one fits your needs best, read more

Beginner's Strawberry Shortcake
From Sandra Lee

1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh strawberries, quartered
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) container whipped topping
1 cup sour cream

Preheat oven to 350 degrees F.
Unroll biscuits, place on baking sheet and bake in the oven according to directions.
Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
In a small bowl, combine remaining sugar and cinnamon.
Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.

Serves 4-6.

Print recipe with images | without images

Strawberry Shortcake
From Bon Appetit magazine

White chocolate cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
Biscuits
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar
Strawberries
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms

For white chocolate cream: place white chocolate in medium bowl.
Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
Beat remaining 2 cups cream in large bowl until peaks form.
Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
For biscuits: combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed.
Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar.
Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
For strawberries: combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.

Serves 8.

Print recipe with images | without images

Yummy Link: Strawberry Chiffon Shortcake

YumSugar — Wed, 27 Jun 2007 06:30:39 -0700

Something about this strawberry chiffon shortcake just screams summer. It also screams eat me now! We should all try baking this one this weekend! - Smitten Kitchen

Photos of Classic Strawberry Shortcake Recipe

YumSugar — Tue, 04 Aug 2009 14:57:18 -0700

View Slideshow ›

Strawberry Shortcake

partysugar — Mon, 12 May 2008 09:06:32 -0700

View Slideshow ›

Must-Read: The Sweet Melissa Baking Book

YumSugar — Thu, 06 Aug 2009 10:40:24 -0700

"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for. Was the tome a sweet success? Find out when you read more

Simple Tip: Chill Kitchen Tools Before Whipping Cream

YumSugar — Thu, 16 Jul 2009 09:00:43 -0700

While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters - and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume.

What are your best suggestions for whipping heavy cream?