Strawberry Shortcake

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Happy Monday to you all!  In my head, we are having a glorious spring filled with the smell of honeysuckle and gentle breezes warming things to a moderate 70 degrees.  The reality is that we are in a dust bowl with winds around 50mph and gusts reaching into the 70mph zone.  Temps in the 90s already with occasional days of 30 dropped here and there to keep us nice and crazy.  I kind of forget why I’ve lived here so long.  Are the sunsets really THAT great?!

So the perfect spring in my head has lovely desserts enjoyed on front porch swings.  I can think of no prettier dessert than a strawberry shortcake.  I’m a bit picky when it comes to this dessert.  At the grocery store, they like to group items together so you’ll immediately think of a particular dish and buy every ingredient.  So, since strawberries are officially in season, you’ll see strawberries and angel food cakes set out next to each other in the produce section.

No.

Strawberry shortcake does not involve angel food cake.  Shortcake, shortbread – the “short” refers to the strands of gluten in the dough, making the final product dense and crumbly like a scone.  There’s not a lot to hold this bread together.  If you had long strands of gluten, it would make the bread chewy like bagels, pizza dough, etc.  So there’s your short lesson on shortbread.
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For my ultimate strawberry shortcake, I took my mother’s biscuit recipe and replaced the buttermilk with heavy cream and added vanilla and a tablespoon of sugar.  I also used lard instead of shortening and I absolutely think it turned out to be the BEST base for the BEST strawberry shortcake I’ve ever had.  Matt, who really would never prefer a fruity dessert over say, a chocolate one, commented a FEW times on how good it was (he is not generous with his exclamations).  My dad, who got to share this dessert with us and who IS generous with exclamations, was reduced to a silent appreciation while he ate.  It will change your very nature, it’s so good.

I’m generous with dramatic statements.

So try it out – I’ll give you the quick recipe for every component but the shortcake was the star.  Take advantage of strawberry season and those glorious, $2 huge containers while you can.  And if they are beginning to look like they’re going to go bad, chop them up, drizzle some sugar and lemon juice on them and in a day you’ll have the perfect strawberry concoction to use for this recipe!
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The Best Strawberry Shortcake

For the shortcake:

2 cups flour
1 TBS baking powder
1 TBS sugar
1/2 TBS salt
1/2 cup lard or shortening
1 cup heavy cream
1 TBS vanilla extract

Preheat oven to 425F.

In a large bowl, whisk together your dry ingredients and then cut the lard in with a fork or with your hands until it resembles coarse, crumbly sand.  Mix in the cream and vanilla until the dough holds together when pressed between two fingers.  If it’s still pretty crumbly, even after kneading it in the bowl a couple times, add a splash or two more.  By not weighing the flour, you may end up with more or less flour than I did.  I should have weighed it.  Apologies.
On a lightly floured surface, knead the dough a few times, form into a ball and roll out into about a 1/2″ disk and cut out rounds with a biscuit cutter.  Place on a greased cookie sheet and brush the tops of the biscuits with melted butter.  Sprinkle the tops with coarse sugar and bake for 20-25 minutes, or until golden brown.

To assemble: Cut a cake in half, pour plenty of strawberry/strawberry juice on top so it soaks into the cake.  Top with a generous dollop of strawberry whipped cream and drizzle more strawberry juice on top and serve.  Recipes for those other components below:

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For the strawberry whipped cream:

1 cup heavy cream
2 tablespoons of strawberry juice (from your macerated strawberries)
1 or 2 strawberries from the same concoction

In a large cup with an immersion blender or in a stand mixer fitted with a whisk attachment, add the heavy cream, strawberries and juice and blend until thick and creamy.

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For the strawberries:

1 lb strawberries, sliced thin
1/4 cup sugar
2 TBS lemon juice

In a large bowl, combine all the ingredients and let the strawberries sit at room temp for a couple hours or in the fridge over night.  Stir once – the strawberries will release juices and form a glorious syrup with the sugar and lemon juice.

 

 

 

 

Mexican Dark Chocolate Waffles with Cinnamon Whipped Cream

Mexican Chocolate Waffles with Cinnamon Cream

As I was drifting off to sleep after our New Year’s Eve party, I suddenly shouted out, “Mexican chocolate waffles!  Wouldn’t that be great?! And served with cinnamon whipped cream!”  “or dulce de leche,” Matt said.  YES! It was one of those ideas I knew would work.  I had some Mexican chocolate in our pantry that I hadn’t used, yet, and I usually like to think of a fun breakfast when we are all home together.  So New Years Day seemed like the perfect morning for a fun breakfast, laced with chocolate.

It worked as good as it did in my dream-like state at 1:30 a.m.  The chunks of Mexican chocolate gave the waffles a chocolate/spice/sugar grit throughout, and the waffles were crispy and as I brushed them with melted butter, I knew we had a winner.  I’d recommend these for any time you want something a little out of the ordinary.  The girls at the grocery store seemed to think me mad for buying Ibarra brand instead of Nestle’s Abuelita.  I really am not well versed in Mexican chocolate, but next time, I’ll avoid the scorn and buy Abuelita brand.  However, for tasty little chunks in a dark chocolate waffle, Ibarra worked just great 🙂

You can serve these with the simple cinnamon vanilla whipped cream, or like Matt suggested, I think some warmed dulce de leche would be amazing.  Or even some simple chocolate syrup.  No matter what you do, these waffles stand delicious on their own!

Mexican Chocolate Waffles

Mexican Dark Chocolate Waffles with Cinnamon Whipped Cream*
makes about 6-8 small waffles, or 4-6 Belgian

3-1/2 oz AP flour (about 1/2-3/4 cup)
1 oz. (1/4 cup) cornstarch
1/2 tsp salt
1/2 tsp. baking powder
1/4 tsp baking soda
2 TBS dark cocoa powder
1 tsp cinnamon
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp vanilla extract
1/2 cup Ibarra Mexican chocolate (half a baking bar), chopped fine

Cinnamon Whipped Cream
1 cup heavy cream
1 TBS cinnamon
1 tsp vanilla bean paste or vanilla extract
1 tsp sugar

Preheat the oven to 200F.

Combine all the dry ingredients in a large bowl with a whisk and set aside.  In a separate bowl, combine the milks, oil, egg yolk, sugar and vanilla extract and blend well.  In a separate bowl, whip the egg white with a pinch of salt until stiff peaks form.   Set aside.  Mix the wet ingredients into the dry with a few simple stirs, then mix in the chopped chocolate and then gently fold in the egg white until fully incorporated.  Don’t overmix!  The egg white makes these waffles crisp!

Cook the waffles according to your waffle maker directions.  I use a stove-top waffle maker and it takes about 1-2 minutes per side over medium high heat and I use about 1/2 cup waffle batter spread over my waffle iron per batch.

As you bake, place the finished waffles directly on your oven rack to keep crisp and warm until ready to serve.

For the whipped cream: In a tall cup with an immersion blender, or in a stand mixer with the whisk attachment, blend the heavy cream, cinnamon, vanilla bean paste and sugar until soft to medium peaks form.  Give a generous dollop per waffle and top with shaved chocolate or cinnamon.  Enjoy!

*base waffle recipe adapted from Fine Cooking