Since it has been an unseasonably cool and very rainy week, keeping us stuck indoors, it has also been a week of treats. Last night, I made silver dollar pancakes and bacon for dinner. I don’t know what is so sinful about transferring a Sunday-morning meal to a Wednesday evening, but it certainly brightened up everyone’s week.
It being strawberry season, I had all the things to make strawberry shortcake on hand, which was my project Monday afternoon when the rain poured down like Armageddon outside.
Strawberry shortcake is, of course, absurdly easy to make. It has three components:
- Strawberries, hulled and quartered, and mixed with a small amount of sugar; the riper they are, the less sugar they need. Let them macerate a while to produce some juices.
- Shortcakes, made from your favorite biscuit recipe with a little more sugar added. I like to make biscuits with half-and-half or cream for dessert recipes. I brush the tops with egg white and sprinkle with sugar to get deeper browning when baking and add a touch more sweetness.
- Whipped cream (see below).
To assemble, bake the biscuits, let cool and split. Spoon some strawberries in the center and top with whipped cream. This treat brings spring to a dreary day.
How to Whip Cream
Chill a mixing bowl and the mixer beaters in the freezer for about 20 minutes. Add 1 cup heavy cream, 1 tbsp. sugar and 1 tsp. vanilla (optional) to the bowl. Start beating on the lowest speed until bubbles start to appear, about 30 seconds. Switch to medium speed until the cream starts to thicken, another 30 seconds. Switch to high speed and beat until peaks appear, about 20 seconds more for soft peaks and 30 seconds more for stiff peaks.
Store covered in the fridge for several hours. Here’s a guide to whipping cream with pictures of soft and stiff peaks.