Strawberry Shortcake with Homemade Whipped Cream





Why do strawberries and whipped cream just… meld?

I made this last year and the biscuit recipe is absolutely scrumptious–and non-dairy to boot. The whipped cream, however, is, so that last point is moot. Sometime soon I’ll try my hand at making coconut-milk-whipped-cream. But not today.

Strawberry Shortcake

Adapted from this recipe

3 cups fresh strawberries, sliced or quartered (hulled, obviously)

3 tablespoons + 1/4 cup sugar in the raw

1 1/2 cups whole wheat pastry flour

2 1/2 teaspoons baking powder

1/4 teaspoons salt

6 tablespoons Earth Balance, cut into pieces (about 66 grams)

1/2 cup unsweetened Silk

A small carton of whipping cream

Vanilla extract

Powdered sugar

Put the bowl you will be using to make whipped cream in the freezer, as well as the beaters/whisk attachment. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Toss strawberries with 3 tablespoons sugar, cover and chill for 20-30 minutes to get that maceration action going.

In a food processor, mix the remaining 1/4 cup sugar, flour, baking powder, and salt. Add Earth Balance, pulsing until the mixture resembles fine crumbs. Add the Silk gradually until the dough just begins to hold together and pulls away from the sides of the Cuisinart (may not use all the silk).

On a lightly floured surface, place the dough and divide up until you have 8 equal portions; pat into circular shapes and place on prepared baking sheet. Sprinkle some sugar granules on each (this is when the coarse, raw sugar really comes in handy!) Bake 18-22 minutes until golden. Allow to cool.

While cooling, take the chilled bowl and whisk attachment out of the freezer and pour in whipping cream. On high, beat until getting fluffy, about halfway before completely whipped; add some vanilla extract and a few tablespoons powdered sugar and continue to beat until stiff peaks. Don’t make butter, though.

To serve, cut biscuit in half lengthwise with a sharp knife (like an English muffin). Drizzle some of the juices from the macerated strawberries on the bottom-half of the biscuit, dollop with whipped cream, spoon on some strawberries, place the top half of the biscuit on, more drizzle, more dollop, more berries to your heart’s content. EAT IMMEDIATELY.

The whipped cream and strawberries will keep for about a day if you’d rather assemble the shortcakes later. But it’s better fresh. It should look similar to the above. But of course, that was artistically arranged by moi for their close-up and the cakes we ate were a bit less gorgeous-looking — not that that mattered since they were devoured in like two seconds anyway.

The biscuit is absolutely perfect: sweet, crunchy outside, with a tender, soakable inside. Perfect!

Oh, and I am a whipped cream fiend. I love the canned stuff (oh my) but making it from scratch was so fun and easy too! Plus, it tasted much better (and more real). And much easier to dollop than squirt, of course, especially for this.

I, once again, and blogging this at 7:23 am and have not eaten breakfast (what is my problem). And of course, by the time I blog a dish, it’s usually all gone. SIGH.


4 comments on “Strawberry Shortcake with Homemade Whipped Cream

  1. hueynews says:

    mmmm this was soooo delicious – taste tester heaven

  2. […] cream melts quickly. It’s plagued me for so many desserts. Never fear. Just add some […]

  3. […] strawberry shortcake. What could be better? I made these for my grandmother who loves strawberry shortcake, but at her […]

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