Hockey puck shortcake
Strawberry Shortcake is a dish mom made every strawberry season. So why was I so shocked when my college roommate made it? I am a pretty straight talker so I said, “Please excuse me but that blonde hockey puck is not shortcake.” Come to find out, it was biscuit-like shortcake. Mom serves sweetened strawberries and whipped cream on angel food cake. Light and airy, it’s like eating a sweet spongy cloud with fresh ripe berries and floaty whipped cream. So sorry but I wasn’t too impressed with the ‘real McCoy‘.
Over the years I’ve served it with angel food and sometimes chiffon cake. I wanted to find a denser base for the strawberries and cream so I decided to try pound cake. What I love about this choice is that it absorbs and holds up to the sweetened strawberry juice. Plus it’s a little bit closer to the density of shortcake but richer and finer textured.
This version is a 1-2-3-4 pound cake baked in a muffin tin. “1-2-3-4, what’s that mean?” you may ask. It’s 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. Easy to remember, you could make this cake on ‘Chopped’, that is if you make cupcakes so they have time to bake. I love to create a tower by slicing the cupcake in half at the equator and layering strawberries and whipped cream in the center and on the top. It’s elegant and perfect for this strawberry season.
2011 AniversaRecipe – Beef with Cinnamon and Noodles
Recipe: Strawberries and Cream Pound Cupcakes
Prep Time: 45 Minutes | Cook Time: 15-17 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Strawberries and Cream
- 1 lb fresh strawberries, sliced
- 1 Tbsp sugar
- 2 cups heavy whipping cream
- 1 Tbsp powdered sugar
- 1 tsp vanilla
- fresh mint sprigs
1 Preheat oven to 350 degrees.
2 Place the strawberries in a bowl with 1 tablespoon of sugar. Set aside.
3 Place a bowl and beaters in the fridge to chill.
4 With a hand or stand mixer, cream the butter and sugar. Add the eggs one at a time beating after each addition. Mix in 1 teaspoon vanilla.
5 Sift together the flour, baking powder and salt. Gradually add the flour to the creamed mixture alternating with the milk.
6 In a muffin tin lined with cupcake papers, fill batter 2/3 full. Bake in the top third of the oven at 350 degrees for 15-17 minutes. Do not over bake. The top should be blond and just spring back when touched. Cool for 5 minutes in the pan then place on a cooling rack to completely cool.
7 In the meantime, remove the bowl and beaters from the fridge and beat the cream to soft peaks. Sprinkle on 1 tablespoon of powdered sugar and add 1 tsp of vanilla. Continue beating until peaks are stiff but don’t over beat.
9 Spoon a small amount of strawberry juice that has collected in the bottom of the strawberry bowl on the bottom cake round.
10 Lay some sliced strawberries over the surface of the cake. Cover with a heaping tablespoon of whipped cream.
12 Garnish with a spring of mint.
Bake the pound cake batter in two loaf pans lined with parchment on 350 degrees for about 55-60 minutes or until the top springs back. Let cool for 5 minutes then place on a cooling rack. Slice and serve with a
- Exchange strawberries for raspberries.
- Exchange whipped cream for ice cream.
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton