May & June were a little bit crazy and flew by w/o me even noticing it! It's July and Oregon's strawberry is finally in season!! Since it will only be available for 2 wks, so it is time for strawberry short cake!!!
Strawberry short cake!! What is a short cake? Short cake is actually a sweeten biscuit and not a cake. Most of the restaurants now serve what I called a "imposter," sponge cake, and that is definitely a BIG "no-no" in this household! MD was super excited when I said strawberry shortcake, for I had NEVER, not even once, made at home, despite the fact the I do make them daily at work. MD was a little bit let down because he was thinking of sponge cake!! Ugh! @#$%^&*(
Strawberry Short Cake
2 C AP
1 T Baking Powder
¾ t Salt
1 T Sugar
¼ C COLD Butter
¾ C Half & Half/Heavy Cream
- Combine all dry ingredients, set aside.
- Cut COLD butter in small cubic.
- Place butter cubic into dry mixture & quickly pinch the butter into pea size. Do not over mix!
- Use a spoon & quickly mix the cream/half & half into the dry mixture. Use a #40 scoop to portion the dough, or portion at 2 oz each.
- Place the short cake dough 2” apart, brush w/ milk & sprinkle w/ sugar, bake @ 350° F for about 13-16 min, until center is done.
Strawberry Sauce
- Combine sugar & cut strawberry (1:1 ratio), let sit for a couple hours.
- Puree the mixture, refrigerate until ready to use.
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