Very Berry...oh, so Good Shortcakes
I am so way behind with commenting, and even my posting. Here it is, Wednesday, and I missed my Monday's post due to the holidays, and all the catching up to do in my household. I also downsized so much, donating at least 20 cookbooks that I have not looked into, just sitting around my bookshelf. Lately, food magazines and my older collection in neatly organized binder notebook with their plastic jackets, where I have tucked away recipes.
South Florida, why not just enjoy the beautiful fresh and bright berries...especially the strawberries that are so affordable right now, and they are absolutely perfectly ripe, and flawless, so delicious, and so full of vitamin C that is so good for you. I hope you all had a wonderful Eater holiday, and are back into the normal routine of your daily lives.
First, and foremost, I do want to share with you as I have promised; my Flourless Chocolate Mousse Cake recipe which I have just recently found, tucked away in my binders notebook in a plastic jacket, behind some other recipes.
It seems, like every recipe of mine brings back special memories of places I've worked at, making something special for the occasion, or holiday.
Instead of the 2 ounces of the unsweetened chocolate, I used 2 ounces=which equals to 1/4 cup of dark cocoa powder. As for the cake pan, I used a 9 inch spring form pan...just spray the pan with cooking spray first. Everything else is just perfect...right down to a "science". Make sure you beat the egg whites, and egg yolks real well, and fold in the melted chocolate into the egg yolks first...then add the whites carefully in 2 additions, gently folding it in.
Now, continuing the recipe for the Shortcake and strawberries!
Fresh Strawberry Shortcake
adapted from unknown source
for the shortcake:
6 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 Tbsp grated orange peel
1/2 teaspoon salt
1/2 cup col butter, cubed
1 cup heavy whipping cream
1/2 cup sour cream
1 egg yolk
1 tsp. vanilla extract
Coarse sugar, for topping
Combine flour, the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs.
Whisk together 1 cup cream, egg, egg yolk sour cream, and vanilla, add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface, gently knead 8 to 10 times.
Roll out to 1 inch thickness.
This is the best shortcake recipe that I can suggest. So light, crispy on the outside, soft, and fluffy on the inside.
For the strawberries:
6 cups of strawberries, sliced
1/2 cup sugar
1/4 cup orange juice
In a small bowl, combine the strawberries, sugar, and orange juice, set aside, till ready to assemble, the shortcakes.
For the whipped cream:
2 cups of heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla
Beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.