Sunday, March 8, 2009

Strawberry Shortcake Recipe

This is a very easy and fun recipe to make!
Pound Cake (homemade or cake in a box would work just fine)
4 cups of Fresh strawberries
1 cup sugar
4 tbs water
Whipped cream (from the store or homemade) - 5 cups heavy whipping cream, confessional sugar

Cake: If you're making a cake from the box then go ahead and follow the box instructions to bake your cake. Once it's ready, crumble it with a spatula into loose pieces.
Strawberry filling and syrup: Cut 3 cups of strawberries in 4 pieces and 1 cup in 1/2 (this will be for the top of the cake once it's finished). In a medium saucepan at Med heat add sugar and water and bring it to a boil. Add the 3 cups of cut strawberries in. Lower heat and let it cook until the strawberries soften and when strawberry syrup starts to form. Once it's done, set aside to let cool.
Whipped Cream: In a medium bowl add heavy whipping cream and about 4-5 table tbs of confessional sugar (depending on how sweet you want it you can add more). Whip with electric mixer at medium speed for about 2 mins or cream forms soft peaks. This process adds air to the cream which causes it to fluff. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle (like cottage cheese).

"Putting it together":
You can choose to use a regular glass baking pan or Truffle Bowl (glass baking pan is much easier to cut cake from).
1. Layer 1/2 an inch cake on the bottom 2. Spread whipped cream evenly over cake 3. Spread strawberry filling and syrup on top of whipped cream, along the edges and them spots in the center (the more you put, the sweeter the cake will be) 4-finish. Repeat steps 1-3.
Topping: Generously spread whipped cream on the top and decorate with the 1 cup of cut in 1/2 strawberries.
VoilĂ  and there you have it! Enjoy!

1 comment:

Anonymous said...

Oh my goodness this makes me so excited for summer!!!