Baking

Strawberry Shortcake with Homemade Whipped Cream

Last weekend I bought a couple strawberry plants for the garden. And already the local supermarket has some delicious-looking strawberries for sale, so naturally I picked some of those up too. They’re (obviously) the key ingredient in this strawberry shortcake recipe that I’ve made over the years. Here’s how you can make it too.

Strawberry Shortcake Recipe

What You Will Need:

Shortcake:

  • A pre-made angel food cake bar, 4″ x 8″ x 2.5″ (store bought or made from scratch)

Topping:

  • ~2 lbs of fresh strawberries
  • 1/8 – 1/4 cup sugar

Sauce:

  • 1 cup of strawberries
  • 1/4 cup water
  • 1 – 2 Tbsp sugar

Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 Tbsp sugar

Directions:

Step 1 – Topping: Wash strawberries and trim off leaves and stems (set aside about 1 cup of strawberries for sauce). Slice them length-wise about a quarter of an inch thick. Place in large bowl with sugar (use more or less to taste) and mix until well incorporated. Place in fridge and let sit for 15-20 minutes.

Step 1: Topping

Step 2 – Sauce: Roughly chop strawberries and blend with water until pureed and smooth. Pour the pureed strawberries into a small sauce pan and add in the sugar. Bring to boil and reduce to simmer for 5-10 minutes.

Step 2: Sauce

Step 3 – Whipped Cream: Place whipping cream, vanilla, and sugar in a bowl. Beat with hand or stand mixer until stiff peaks form, about 2 minutes.

Step 3: Whipped Cream

Step 4: Cut your angel food cake bar into 1-inch slices. (There will be 8 slices total, but you need to use only 4 of them. I like to save these and make more topping, sauce, and whipped cream for the next night, but you’re welcome to use them how you see fit.) Break these slices in half and place at the bottom of cereal bowls. With a spoon, drizzle the sauce over the top of the cake slices. Next, put the strawberry slices on the cake (as much as you want), and top it off with dollops of whipped cream.

Step 4A: Assembly

Strawberry Shortcake with Homemade Whipped Cream

This is a fairly straight forward recipe, but can become time-consuming, which is why I like to use store-bought angel food cake. You can also use store-bought sauce and whipped cream, but I prefer to make my own. And you’re more than welcome to go the extra mile and make your own angel food cake.

This recipe has the potential to serve up to 8, since the angel food cake bar makes 8 slices. All you have to do is double the recipes for the topping, sauce, whipped cream and you’re good to go. It’s great for summer entertaining.

Anyways, I can’t wait for the strawberry plants I bought to start producing berries. It would be great to incorporate some homegrown strawberries into this recipe. Also, if you happen to see any interesting recipes on Pinterest that you’d like me to try out in a new baking series in which I test Pinterest recipes, send me the link to the original post.

Yesterday marked Sparkle and Sprinkle’s 2-month birthday, so thanks to all my followers who make these posts feel worth while!

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2 thoughts on “Strawberry Shortcake with Homemade Whipped Cream

  1. Happy birthday, Sparkle and Sprinkle! I’m really enjoying your blog, Steph, and I’m sure many others are as well.

    For the longest time I didn’t realize strawberry shortcake was an actual foodstuff. I just thought they gave that character a really cute and clever name. To this day I still have never tried a strawberry shortcake so this is definitely on my to-do list.

    Like

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