This summer I had the amazing opportunity to go on vacation with two of my nieces, Ellie (14 years old) and Gwen (8 years old). While on vacation we chatted with Grandma Chenoweth, (who was also on vacation with us and my baking mentor), about baking, family recipes, and my Sunday bake day. Ellie wanted to bake something fun and amazing for Sunday bake day with me before school started, and I was totally game!
I arranged for our bake day today, August 23rd, and Ellie was responsible for deciding upon the dish. She sent me four-five recipes, after doing extensive research. In truth, I decided on the simplest recipe and it was a huge success!
My favorite part of today was Gwen asking if we were going to add whipped cream (store bought whipped cream) to our dessert. Slightly appalled (due to Grandma Chenoweth’s influence), slightly amused, I told little Gwen that we would be making the whipped cream. Her smile quietly, yet obviously, creeped across her face as she realized how fun the idea of making homemade whipped cream would be.
I did nothing but coach and cut the shortcake while Paul babysat Hudson, Gwen and Ellie’s golden-doodle puppy (see picture below). The girls rocked this dish!!! They did all of the measuring, scooping, dolloping, patting dough into place, etc. I can’t take any credit, they were the talented chefs. I adore them!
Strawberry Shortcake (care of Mary Nolan and Food Network)
Side Note: I, of course, did not read the directions thoroughly and did not sift the flour mixture. However it worked out just fine.
INGREDIENTS: 1 1/2 pounds strawberries (stemmed and quartered), 5 tablespoons sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 2 tablespoons sugar, 3/4 teaspoon salt, 1 1/2 cups heavy cream
Whipped Cream Recipe: 1 1/2 cups heavy cream (chilled), 3 tablespoons sugar, 1 1/2 teaspoons vanilla extract, 1 teaspoon freshly grated lemon zest
DIRECTIONS: Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.