Homemade whipped cream (with a side of strawberries and cake)

After a Nutella-inspired desert on Friday, I knew when our other good friends were in town on Saturday I needed to have something else up my sleeve.  Back to Sweets and Treats, and enter homemade strawberry shortcake.  I started with Martha’s version, but changed it a little.  My version is below.

There is nothing better than homemade whipped cream.  Nothing.  I think it is a little piece of heaven, and served best with sliced strawberries and yellow cake.

Berry sweet

Strawberry Shortcake

1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup milk
1 pound strawberries, hulled and thinly sliced
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
Directions

Preheat oven to 350 degrees. Spray bottom of an 8-inch round cake pan with cooking spray.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy.

Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.

Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

In your cleaned mixer, beat whipping cream and 1/4 sugar until soft peaks form.

Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Apply strawberries on top. Refrigerate cake until ready to serve, not more than 2 hours (or risk frumpy strawberries).

Photo courtesy of marthastewart.com.

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