The Freshman Cook: Strawberry Shortcake-This Weeks Dessert!

I love strawberry shortcake!! I don’t think I have ever met anyone who doesn’t.  Really! To me it is the quintessential summertime dessert. So, I made a pound cake, and tried to dress it up a little. I think it tastes great. I hope you like it!

Two Step Pound Cake

(adapted from Southern Living)

4 cups Flour

3 cups Sugar

1 pound Butter

3/4 cup Milk

6 Eggs

2 teaspoons Vanilla Extract

Here are some other items you will need:

Whipping Cream & Sugar

Fresh Strawberries and Milk

A wine glass

Preheat your oven to 325 degrees.
Place your butter in a bowl, and beat until creamy.

Gradually add your sugar, beating until light and fluffy.

Add your eggs, one at a time. I like to crack each egg 

into an egg cup before I put the egg into the bowl with the rest

of the ingredients. That way, if there is ever a problem

with shell pieces, it is a lot easier to fish the shell out of the egg cup

than to try and get it out of the batter.

Mix your batter after each egg is added.

Add your flour to the batter. You need to alternate the flour

with the milk. Start with the batter. Add about 2 spoonfuls,

then pour in a little milk. Keep your mixer running the 

entire time if possible. Continue adding flour and then milk

to your batter. You started with adding flour, so you 

should end with adding flour.

Add your vanilla extract. Mix together.
Fill a mini muffin tin with wrappers, then fill with batter. Bake for about 13 minutes. If a toothpick inserted into a mini cake comes out clean, they are done. When they are done, place them on a cooling rack to cool. Time to get out the strawberries. Wash them thoroughly.
 Slice about 4 strawberries per order you are preparing. Add about 2 teaspoons of granulated sugar to the strawberries, stir them well, then refrigerate them for about 20 minutes. While your strawberries are chilling, make your whipped cream. We made this in a past post:

We are going to put our strawberry shortcake in a wine goblet. Fill the bottom with milk. Not a lot, just enough to cover the bottom, and come up the side a little. Add 2 pieces of pound cake to your milk.
Add 4-5 slices of strawberries.
Add 2 more pound cake minis, and then 4-5 slices of
strawberries again.
Pipe the whipped cream onto the top of your strawberries. I used a Wilton tip 1M. Garnish with a slice of strawberry. Enjoy!! Thanks for joining me today. Hope to see you tomorrow. I hope your Memorial Day Weekend is off to a good & safe start.

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