What a week! I had work everyday, saw a show with my roommate, made some amazing dinners and went upstate yesterday for my cousins birthday party. I was so excited to get out of the city for a day. As much as I love NYC, it is always nice to get out of the city for a little bit, even if only for the day. Ten kids went up in the morning and ran themselves ragged playing kickball, swimming, eating food, and smashing a piñata to smithereens. I mostly hung out in the kitchen and manning the barbeque. I also took a quick bike ride down the mountain with my uncle, which once again proved that I need to get my butt into shape.
Not only was it my cousin’s birthday (it’s actually tomorrow but we celebrated a little early) but it was also my aunt’s birthday. Since we were getting a Crumbs birthday cake for my cousin, I decided to make a strawberry shortcake for my aunt because she told me how much she loves fresh berries and May is certainly the month for strawberries. I made the shortcake Friday evening in the city and then cut up fresh strawberries and made whipped cream when I got to their house on Saturday morning.
I’ve never made a strawberry shortcake before, but after looking at the recipe, I realized it was quite similar to making scones, which are one of my favorite things to make, so I was quite excited. I usually think of strawberry shortcake as being made with angel food cake, but this is much more dense – just like a scone. I’m not sure I liked it so dense, so if I make it again, I will probably head the angel food cake route. I was planning on cutting the cake in half to put the whipped cream in the center, but given how little the cake had risen I was worried I wouldn’t have enough cake to cut. I realized soon after I bit into it that I should have cut it in half to soak in more of the juices, but it was too late, so oh well. This is certainly a quick and easy dessert to whip up, especially if you get your hands on some fresh strawberries and whipped cream 🙂
(Adapted from allrecipes.com)
- 3 pints fresh strawberries
- 1/2 cup white sugar
- 2 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 egg
- 2/3 cup milk
- 2 cups whipped heavy cream
1) Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside
2) Preheat oven to 425 degrees F. Grease and flour one 8 inch round cake pan.
3) In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt.
4) 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.
5) Spread the batter into the prepared pan. Bake for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
6) Slice partially cooled cake in half, making two layers. (I didn’t do this part, but I recommend it)
7) Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.