Mini Strawberry Shortcakes!!
Wow, has it been a while. You can never anticipate how busy high school can be at time but not to worry! I've been working on a few recipes, but this one is one of my personal favorites. Strawberries are my favorite fruit and this dessert really highlights strawberries flavors and textures. One thing I chose not to do is macerate the strawberries, this means soaking them in a mixture of sugar and lemon juice. I like to just let the strawberries natural flavor shine through, however, if you want to, feel completely free. It'll taste just as nice. So let's get down to business!
Time: 65 minutes
Preheat oven to 350 degrees Fahrenheit
2/3 cups sugar
1/4 cup butter(softened)
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups of all-purpose flour
2 tsp baking powder
1/2 cup milk
1-2 cups of heavy cream
3-4 tbsp of powdered sugar
2 cups of fresh sliced strawberries
Preheat oven to 350 degrees Fahrenheit.
Mix together dry ingredients in a medium bowl and set aside. In a electric mixer cream the butter and sugar together, you can also choose to do this by hand, however, make sure that you cream it very well. Add egg and vanilla and beat well. Add in the dry ingredients alternating with the milk. Spread in a 9 inch pan and bake at 350 for 20-25 minutes or until golden brown and clean when a skewer is poked in.
After it is baked, let it cool in the pan for 5 minutes. Then invert onto a cooling rack and let it completely cool. When cooled, cut the shortbread into pieces and then cut each piece horizontally in half. Be careful during this in order for it not to break.
In an electric mixer chill the bowl and whisk in the freezer for 10 minutes before. Pour in the whipping cream and whisk it on medium speed until frothy. Once frothy increase the speed to medium-high and add in a tbsp of sugar at a time. Whisk until you have soft-stiff peaks. Taste and add more sugar based on taste.
Take the cut shortbread and lay 2 strawberry slices on the bottom part. Add a spoonful of whipped cream, smooth it down and place 1-2 more slices of strawberry on top of the cream. Top with the second shortbread piece. Then add a small dollop of whipped ream on top and place a slice of strawberry on top of the cream. Repeat with the remaining shortbread, plate it, and dust with powder sugar. Then enjoy!!!
Inspired by Taste of Home
Hope you enjoy!
As fall comes to a close, I make this cake at least twice a month. This delicious soft and pillowy cake tastes amazing but looks fantastic too. When it is cooked in a skillet that just gives it an extra element and elevates it to another level.
First gather all of your ingredients, I like doing this before I start baking as it helps speed up the process.
Cream together the butter and sugar until light and fluffy
Then mix in the eggs and vanilla until fully combined
Then mix all the dry ingredients in a bowl and mix that into the batter in 3 parts, alternating with the buttermilk. When it is just combined you should be able to see those beautiful air bubbles like in the picture above.
Spoon batter into well greased skillet and spread evenly
Cut apples into medium sized wedges
Arrange in an rose pattern with most of the apple slice sticking out of the batter
Sprinkle cake with cinnamon sugar
Bake at 400 degrees for 20 minutes, or until a cake tester comes out clean.*
Preheat oven to 400 degrees fahrenheit and grease a 10 inch skillet
*This is the original recipe but when I bake it I always double it as I like the cake to be thicker, if you want to have a thicker cake double the recipe that is stated below.
1/2 cup unsalted butter, at room temperature
2/3 cup brown sugar
1/2 tsp vanilla extract
1 large egg(room temp)*
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
2 large apples, sliced in medium wedges
1 tbsp cinnamon sugar (mixture of 1:4 cinnamon:sugar)
Preheat the oven to 400 and grease your skillet
Mix all the dry ingredients in a large bowl and set aside
Cream together brown sugar and butter on med-high speed for 2-3 min until light and fluffy
Add the egg and vanilla extract and beat thoroughly
Add in the dry mixture in three parts alternating with the buttermilk
Stop to scrape down as needed and mix until combined
Don't mix too much as you might knock the air out
Transfer batter to skillet and spread evenly
Cut the apples and arrange them in a flower pattern
Sprinkle the cinnamon sugar on top
Put in the oven and back until cake tester comes out clean, 20 minutes
If you are doubling this recipe bake for about 40 minutes at 400, halfway through baking if it starts getting too brown cover with foil and check on it until cake tester comes out clean.
To bring eggs to room temp quickly submerge in a bowl of warm water for 5 minutes
Hope you enjoy the recipe!
Recipe inspired by Erica's Sweet Tooth