Strawberry Shortcake

 

 

You know those days when you do so much exercise that having a little (or large) treat feels justified? Well, today was not one of those days. I had an unhealthy meal, did no exercise, and then proceeded to eat dessert. But hey, if I acknowledge that it wasn’t the best thing for my body, doesn’t that count for something? No? Well then…

Today I made strawberry shortcake. This is one of those desserts that I’ve never tasted at a restaurant or anything, but the version I made was delicious, so I’ll just assume it was right. The recipe I used was from Laura Vitale on Youtube. I’ve tried this recipe a couple of times, and this is definitely one of those dishes that requires you to use butter (I usually use margarine in its place) to ensure that the dough is perfectly flaky and tasty.

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If you want to cut down on the sugar in this recipe just don’t sweeten your strawberries and don’t add too much extra sugar when whipping up the cream. That’ll help…somewhat. There’s nothing too complicated with this recipe, and it comes together really quickly.

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Hope everyone is having a wonderful week and we’ll talk to you soon.

– S

 

Recipe from http://www.laurainthekitchen.com/all/episode.php?episodenumber=117 

Ingredients
For the shortcakes:

1 ½ Cups of All Purpose Flour

¼ Cup of Sugar

2 tsp of Baking Powder

1 Stick or Half Cup of Cold Butter

¼ tsp of Salt

½ Cup of Heavy Cream
(you can just use milk here)

1 Egg Yolk, beaten

Egg Wash, for the topping ( 1 egg beaten with a bit of water)

Additional Sugar, for sprinkling on top

 

For the Berries and Cream:

Fresh Sliced Strawberries

Zest of One Small Orange

2 Tbsp of Sugar, or more if the strawberries are not very sweet

Juice of Half an Orange

Whipped cream

Process

1) Preheat your oven to 350 degrees, line a baking sheet with parchment paper and set aside.

2) In the bowl of an electric mixer fitted with a peddle attachment, combine together the flour, sugar, baking powder and salt. Add the butter and mix until the butter is dispersed thru and is the size of small peas.

3) Add the cream and egg yolk. Combine together just until a dough forms. Dump on a board and form the dough into about half inch thick. Cut squares or circles and place on your prepared baking sheet.

4) Brush the tops with the egg wash and sprinkle a little sugar over them.

5) Bake for about 20 minutes or until lightly golden, let cool completely.

6) For the strawberries, place them in a bowl along with the sugar, orange zest and orange juice. Let them sit in the fridge for about 20 minutes.

7) When ready to serve, slice the shortcake in half, spoon a little whipped cream on the one of the cut sides and add some marinated strawberries on top, place the top half on and spoon a little more whip cream over the top and fish off with a fresh strawberry.

 

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