Strawberry Short Cake

Photo of a strawberry short cake serving.

Strawberry Short Cake

A quick and tasty strawberry short cake dessert

Prep Strawberries

  • 2 pints fresh strawberries (hulled and thickly sliced)
  • 1 T Organic sugar
  • 1 T Triple Sec

Whipped Cream

  • 3/4 C cold heavy cream
  • 1 T Organic Sugar
  • 2 t Organic Vanilla Extract (DIY Extract)

Shortcake

  • 2 C all-purpose flour
  • 2 T Organic sugar
  • 1 T baking powder
  • 1 t kosher salt
  • 12 T European unsalted butter (1.5 sticks cold unsalted diced butter)
  • 2 extra-large eggs (lightly beaten)

Egg Wash

  • 1 Egg (Beat with water)
  • 2 T Water

Topping

  • 1 T Cinnamon + Sugar mix (Sprinkle before baking on egg wash)

Prep Strawberries

  1. I start by turning the oven on to 400F, then start with my fruit.

  2. Strawberries are annually on the “dirfty list” of fruits + veggies heavily gown with pesticides; always choose organic srawberries, or grow them your self.

  3. Wash, remove green tops, and thinly slice into a bowl.

  4. Add organic surger and Triple Sec, mix thouroughly and put back into the fridge to cool and marinate.



Whip Cream

  1. In standing mixer bowl (with regular mixer attachment) combine cream first, then sugar, then organic vanilla extract. (Link to making your own is in the ingredient list.) Do not mix this for too long or you will whip butter, mix enoudh that the peaks are stiff.

  2. Scrape this into a bowl, cover, and place in the fridge to stay cold until ready. Then clean the mixer bowl for it will be used again.

Shortcake

  1. I tend to first cut the butter into little squares and put that in the freezer while making the rest of the cake so it stays cold.

  2. I make the sugar and cinnamon mixture and set aside for later use.

  3. Then I mix the heavy cream and eggs in a measuring cup and lightly beat them

  4. In the clean standing mixing bowl, I will either sift the flour, salt, baking powder, and sugar OR I will add all the dry ingredients and run the mixer for a bit to mix it all up. (Frankly, I do not see nor taste the difference in this cake.)

  5. So into the dry ingredients, with the mixer running on low I add the butter first to get it all integrated. Then add the cream + eggs until a wet dough is made. This happens quickly.

  6. Then I run my hands under cold water, and still slightly damp with mix the dough quickly in the bowl to make sure all the dry ingredients are combined. (At this time I may add a bit more cream if needed.)

  7. Then I make by hand flattened round balls and place them on a parchment lined baking sheet.

  8. I brush each one with an egg was (scrambled egg with water) and sprinkle a cinnamon + sugar mix on top and bake for 20 minutes.



Options for serving: You can take the dough and scrape onto a floured service to roll out and make uniform squares or circles as you choose. You can slice the cake in half and put the whip cream and strawberries between the cake. You can sprinkle additional cinnamon + sugar on the whip cream. Or you can place the strawberries and whip cream in a large martini glass, like Ina Garten does, and serve the cake on the side.

Source: I got this basic recipe from Ina Garten but she does make it slightly different than I do. I found Triple Sec works best for me as it is something I have around anyway for my Sangria recipe. Also I add different proportions and serving styles. But basically this is what I learned from Ms Garten.

This is not a low cal dessert. There is lots of butter, sugar and cream.