Friday, September 17, 2010

Strawberry Shortcakes

My 50th Post! Don't know why it's significant, just thought I'd mention it.

Up until a few months ago, I disliked the idea of Strawberry Shortcake. I'm not sure if it was the relation to the doll, or the fact that I thought shortbread was dry and yuck. Not anymore though, now that I know I don't have to make a big shortcake but can make small scones and fill it with berries and cream.

I don't quite like the recipe for the scones, though, because it was very thick and hard (...). I also made them too big so it was very difficult for people to actually eat. Next time, I will make thin soft scone disks which can be eaten easier. The strawberries were nice and sweet. And the cream!!!

See you guys in a  few days!


Obtained from

2 1⁄4 cups cake flour, plus additional for dusting
1 ⁄4 cup sugar plus 3 tablespoons sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
6 tbsp cool unsalted butter, cut into chunks
2 ⁄3 cup plain regular or low-fat yogurt (do not use fat-free)
1 L strawberries, hulled and sliced
1 tablespoon gold rum, brandy, Cognac, or bourbon (I omitted)

Sweetened Whipped Cream

1 1⁄2 cups thickened cream
1 1⁄2 tbsp superfine sugar
1 tsp vanilla extract, optional

1. Position the rack in the center of the oven and preheat the oven to 180°C. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Whisk the flour, 1⁄4 cup sugar, the baking powder, baking soda, and salt in a medium bowl. Cut the butter into the flour mixture, using a pastry cutter or a fork, working the butter through the tines until the whole thing resembles coarse meal. Stir in the yogurt with a wooden spoon until a soft dough forms.

3. Lightly flour a clean, dry work surface and turn the dough out onto it. Lightly flour the dough and press it into a circle about 1cm thick (do not roll the dough—it will become too tough). Cut into 10cm circles, using a round cookie cutter or a thick-rimmed drinking glass. Gather the scraps together and gently press into another sheet to make more circles.

4. Place the rounds on the prepared baking sheet and bake until lightly browned, puffed, but dry to the touch, about 20 minutes. Cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool for at least 20 minutes. (The cakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.)

5. Meanwhile, toss the strawberries, 3 tablespoons sugar, and the rum in a large bowl; set aside to macerate for 20 minutes, tossing occasionally *I blended about 1/3 of the strawberries and mixed with the rest of the strawberries, to produce for syrup* .

6. Beat the cream in a chilled bowl, using an electric mixer at medium speed, until foamy. Raise the speed to high and continue beating, while adding the sugar in a thin, steady stream, until soft, luscious peaks can be formed off the turned-off beaters. Beat in the vanilla, if desired.

5. Slice open the shortcakes. Place the bottoms in soup bowls or other shallow bowls. Spoon on some sliced strawberries and Sweetened Whipped Cream, then add the tops and spoon more strawberries on top and around the bowl.

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