Wednesday, May 29, 2013

Odin's Strawberry Shortcake

I had a guest cook help me out with this blog entry :) Thanks to Odin for all of his help!

My wonderful stepson wanted to make strawberry shortcake the other day. He had a recipe from a book that he wanted to try.

I helped him with the measurements and a few other small things (mixing techniques and anything to do with the oven) but overall he made the delicious dessert all by himself.

I would ease off a bit on the baking powder and be prepared for a dessert that isn't quite as light and fluffy as the sponge cakes you often use for strawberry shortcake. This actually tastes more like a biscuit. Our family loved it, and the nice thing about it is that it will last for a day in the fridge.

The recipe is from "Cook a Doodle Doo", which you can purchase here (it's a great book!)

Here is the recipe if you want to try it at home:

2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg, beaten
2/3 cup milk
3-4 cups fresh strawberries, washed and sliced
1 cup whipped cream

Preheat oven to 450 degrees fahrenheit. Sift together dry ingrediants. Cut in butter until mixture resembles coarse crumbs. Add egg and milk, stirring just enough to moisten. Spread dough into an 8"x 1 1/2" pan (I actually usually use a 9" cake pan), building up the edges, and allow to bake for 15 - 18 minutes. Allow to cool on a rack. The recipe suggests that you cut the cake in half and layer, but I usually just put the whipped cream and strawberries on top. If you have the appropriate pan (the 8" one) the layer option might work better, but I have always found that the cake is too crumbly to cut in half. Either way, it tastes great!

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