Showing posts with label patriotic desserts. Show all posts
Showing posts with label patriotic desserts. Show all posts

Sunday, June 16, 2019

Shortcake Bar / #OurFamilyTable

Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?
  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  


Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 
 Add the sugar, a little at a time, and beat for 5-7 minutes.
 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 
 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 
 Make a well in the center of your mix and add the buttermilk and lemon peel. 
 Stir together until the dough clings together.
 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
Red, White and Blue Shortcake


Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 





Patriotic Party Ideas








Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar
  • Shortcake Biscuit
  • 2 cups Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 1 teaspoon finely shredded Lemon Peel
  • Pound Cake
  • 1 1/2 cup Butter, softened
  • 8 oz. Cream Cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1 1/2 teaspoons Vanilla
  • 3 cups Flour
  • 1/8 teaspoon Salt
  • Whipped Cream
  • 2/3 cup Whipping Cream
  • 8 ounces Mascarpone Cheese, softened
  • 2/3 cup sifted Confectioner's Sugar
  • 1 teaspoon finely shredded lemon peel
  • Everything Else
  • 6 cups Fresh Strawberries, sliced
  • 3 cups Fresh Blueberries
  • Shredded or chopped Chocolate
  • Sprinkles
  • Fresh Milk
  • Serving Dishes
  • Silverware
  • Plates
  • Napkins
  • Tongs
  • To Go Containers

instructions:

How to cook Shortcake Bar

  1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
  2. Add the sugar, a little at a time, and beat for 5-7 minutes.
  3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
  4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
  5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
  6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
  7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
  8. Make a well in the center of your mix and add the buttermilk and lemon peel.
  9. Stir together until the dough clings together.
  10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
  11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
  12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,
desserts, fresh fruits, party food
Created using The Recipes Generator