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Saturday, May 6, 2017

Strawberry Shortcake with Whipped Cream


Strawberry Shortcake With Whipped Cream

 1 quart strawberries, sliced 
2 tbsp sugar ¼ cup sugar 
2 1/3 cup Bisquick mix 
½ cup milk 
3 tbsp butter, melted 
Whipped cream (recipe below) 

In a medium bowl mix the strawberries and 2 tablespoons of sugar. Set aside.
Heat oven to 425 degrees and line a baking sheet with parchment.
Stir the Bisquick mix, ¼ cup sugar, milk and butter until a soft dough forms.
Drop by the spoonful onto parchment lined baking sheet.
Bake for 10-12 minutes or until golden brown.
Remove from the oven and cool completely.


Whipped Cream

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.
Do not over whip the cream or you will begin to have butter.

Angel Food Cake


1 ¼ cups sugar
½ teaspoon salt
1 cup cake flour, sifted
10 egg whites (the closer to room temperature the better)
1 teaspoon cream of tartar
1 teaspoon vanilla extract, or almond extract
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

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