You say "Old School," I say "Classic".
Jun. 28th, 2017 07:41 am![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cream Cheese Strawberry Shortcake.
2 cups white flour
1 Tbsp baking powder
pinch salt
sugar (1/3 + 1/4 cup, divided)
3 oz cream cheese
butter (how much? I used 3 Tbsp total)
1 egg, beaten
1/2 cup milk, approximately
1 quart fresh strawberries
1 cup sour cream (I used creme fraiche)
Heat oven to 450. Sift together the flour, baking powder, salt, and 1/4 cup sugar. Add the cream cheese and 2 Tbsp unsalted butter, cutting them in with a pastry blender until the mixture resembles coarse cornmeal.
Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup total and gradually stir into the flour mixture. Knead lightly for 20 seconds. Pat half the dough into a greased 8" round cake pan. Brush the surface with melted butter. (How much? 1 T seemed about right) Pat the remaining half of the dough over the top.
Bake until done, about 20 minutes. Remove to a cooling rack. When cake is cold, split the layers apart and place one on a large serving plate.
Wash, hull, and slice the strawberries. Add 1/3 cup sugar (I used less) and let macerate for 10 minutes. Spoon the mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
What worked: This was fabulous. It was the classic summer strawberry shortcake of my youth, and it was a wonderful dessert we made for my dad on Father's Day (to complement grilled steak and corn).
What didn't: Some measurement uncertainties in the recipe. Patting the dough into the cake pan was a complete failure; I ended up kneading lightly to get it into a coherent mass, then rolling it out into a circle. I wasn't sure what the point of the layers was; maybe to make splitting easier and more even when cold? In which case rolling out to make even rounds makes even more sense than patting into non-identical blobs.
Also, no one makes a 3-oz package of cream cheese anymore. We ended up lightly whipping the creme fraiche with leftover cream cheese, which worked pretty well.
Will I make it again? Certainly.
2 cups white flour
1 Tbsp baking powder
pinch salt
sugar (1/3 + 1/4 cup, divided)
3 oz cream cheese
butter (how much? I used 3 Tbsp total)
1 egg, beaten
1/2 cup milk, approximately
1 quart fresh strawberries
1 cup sour cream (I used creme fraiche)
Heat oven to 450. Sift together the flour, baking powder, salt, and 1/4 cup sugar. Add the cream cheese and 2 Tbsp unsalted butter, cutting them in with a pastry blender until the mixture resembles coarse cornmeal.
Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup total and gradually stir into the flour mixture. Knead lightly for 20 seconds. Pat half the dough into a greased 8" round cake pan. Brush the surface with melted butter. (How much? 1 T seemed about right) Pat the remaining half of the dough over the top.
Bake until done, about 20 minutes. Remove to a cooling rack. When cake is cold, split the layers apart and place one on a large serving plate.
Wash, hull, and slice the strawberries. Add 1/3 cup sugar (I used less) and let macerate for 10 minutes. Spoon the mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
What worked: This was fabulous. It was the classic summer strawberry shortcake of my youth, and it was a wonderful dessert we made for my dad on Father's Day (to complement grilled steak and corn).
What didn't: Some measurement uncertainties in the recipe. Patting the dough into the cake pan was a complete failure; I ended up kneading lightly to get it into a coherent mass, then rolling it out into a circle. I wasn't sure what the point of the layers was; maybe to make splitting easier and more even when cold? In which case rolling out to make even rounds makes even more sense than patting into non-identical blobs.
Also, no one makes a 3-oz package of cream cheese anymore. We ended up lightly whipping the creme fraiche with leftover cream cheese, which worked pretty well.
Will I make it again? Certainly.
