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.

 

 

 

 

Strawberry Banana Split Crepes

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I’ve posted a lot of recipes lately that have strawberries, but there is a good reason – they’re in season!  When you’re at the store and strawberries are $1.30 for a pound, instead of $4 – that’s your sign that they are in season!  Now, I’m not kidding myself into believing that they aren’t grown in hot houses, BUT at least it’s the season for them, and in my mind, that makes me feel like they taste better.

I wanted to make a strawberry crepe, so I looked up a simple crepe recipe, and where it called for 1/2 cup of water, I added a 1/2 cup of strawberry puree instead, plus a bit more water to thin it out.  My strawberry puree was made-up, too, as was the strawberry-vanilla bean whipped cream!

You need to make your crepe batter the night before you use it, so make this batter tonight and have crepes in the morning while the weekend is still here!  This recipe looks like a sugar bomb, but it actually wasn’t.  The crepes have zero sugar except the strawberry puree, which only has 3 tbs and it’s also used to sweeten the whipped cream. So if you don’t add the chocolate sauce, this is really low sugar!  And it definitely doesn’t taste like you held back!

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Strawberry Crepes

3/4 cup whole milk
1 cup flour
2 eggs
1/2 cup strawberry puree (recipe follows)
2 tbs water
3 tbs melted butter

Put all the ingredients into a bowl or a large, tall cup and with your immersion blender, blend for 15-20 seconds until fully mixed.  If you don’t have an immersion blender, use a regular blender for the same time.  Transfer to a container and chill for one hour, up to 48 hours (I just did this step before I went to bed and used it the next morning.)

In a 10″ non-stick, shallow skillet, heat teaspoon of butter over medium high heat, or just spray with non stick spray, but you want your pan to be pretty hot.  Add a quarter cup of batter to the pan and swirl around till it’s spread as thin as possible. THE FIRST CREPE IS ALWAYS CRAP.  Just throw it away.  Now, you’re ready to begin.  By 1/4 cup scoops, (I used a ladle) swirl your batter in the pan very quickly and let it set for at least 1 to 2 minutes before flipping.  If your pan is hotter than mine, you may need to alter your time.  With a wide spatula (I used a fish spatula), slide under the crepe and flip over.  The other side won’t take as long to cook.  Keep finished crepes covered in a towel so they will stay warm and pliable.  This batter made about 8-10 crepes for me, but if you’re really skilled at swirling your batter, you could squeeze 15 crepes out of this amount.  I am not skilled and my crepes are always thicker than they should be, but they’re still delicious!

Fill the crepe with sliced bananas, a drizzle of left over strawberry puree, and a dollop of whipped cream.  Add more strawberries and whipped cream on top, and if you’re feeling the entire banana split thing, drizzle in chocolate syrup (I used Torani chocolate syrup.)  Or even some toasted pecans!  Have fun – it’s the weekend!

Strawberry Puree

1 lb of fresh strawberries, hulled and halved
3 tbs sugar
1 vanilla bean, split and scraped of its seeds. If you don’t have a vanilla bean, wait, and add some vanilla paste or vanilla extract later when you’re blending)
1/4 cup water

Place all the ingredients into a medium saucepan and cook over medium low heat till bubbly.  Cook for about 15 minutes until the strawberries begin to break down.  Remove the vanilla bean and transfer to a blender or a tall cup with your immersion blender and blend, with an extra 1/2 cup of water till fully blended and no chunks remain.  Add the vanilla bean paste or vanilla extract (about 1 tsp) if you want and blend again.

Strawberry Vanilla Bean Whipped Cream

1 cup heavy cream
1 tsp vanilla bean paste
1/4 cup strawberry puree

Place all ingredients into a bowl and whip until soft peaks form.  (I used my immersion blender, duh)