I just made Strawberry Shortcake, YUM

[MagickMuffin]

I got the urge for a fresh strawberry shortcake and it turned out really well.

I used my 6 decorative cake pan, which I wasn't sure if they would work out well, and it did.

Here are some pics of my pan and what cakes look like.





However, I wasn't able to stack the cakes after cutting them, so instead I just added the strawberries and whipped cream to each individual half.

When I've used the pans just for cakes I split them in half add frosting in the middle, put the top half back on, and then add frosting to the center hole. Always a crowd pleaser.

[hippywife]

1. Isn't this a wonderful

time of year? All the fabulous fruit just ripe and delicious! I love that pan, too. :hi:

[MagickMuffin]

2. They are great pans

I use a pastry brush to grease and flour them. Seems to work out just great.

I love having fresh fruit, although I only buy fruit from the farmers market, because the fruit is picked fresh, not picked when they haven't had the time to ripen.

And I love fresh shortcake from scratch. I grew up with those awful store bought shortcakes:puke: Well maybe they're not that bad, however the shortcake from scratch is sooo much better. Occasionally my mom would make shortcake from scratch, however not very often. Never figured out why, except she was lazy. It only took me a few minutes to make the cakes, and only 15 minutes to bake. Same thing with fresh whipped cream, only a few minutes to whipped it up, and after reading the ingredients on Cool Whip, ick.

:hi:

[Mind_your_head]

6. It was probably the 'dishes' with your mom, I'm guessing.......

....cause I've got the same problem as your mom. I could/can/will occassionally make the real cake and the 'real' whipped cream, but the 'kids' hardly seem to notice the difference and they CERTAINLY don't stick around to help wash/dry the dishes that the extra work involves....not 'worth' it to them.

Moms typically aren't the lazy ones.....it's sort of harsh/(unkind even) to suggest that. Lack of adequate, motivated helper/eaters was more likely the 'reason'.....

Just sayin' :hi:

Peace,
M_Y_H

[Kali]

7. ...

:toast:

the worst part is the not noticing any difference. I swear its going to be kfc for the fired chicken this 4th of July. I'm not frying tons of chicken in this heat. (nothing but fans in this house - it has been 95 to 100 INSIDE the last few afternoons)

[grasswire]

3. may I ask what kind of batter you made your cakes from?

Variations on shortcake appear to be many. In my mind, shortcake is a slightly sweetened hot biscuit, split, buttered, filled and topped with sliced berries that have been sweetened and left to release their juices, and then topped with whipped cream. Some other people use sponge cake cups. What's your version?

[MagickMuffin]

4. Here's the recipe I used, and yes it is the sweetened biscuit type

Shortcake:

2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/2 stick of butter
1 beaten egg
2/3 cup milk

Mix dry ingredients, add butter mix until it resembles course crumbs, add beaten egg and milk, mix until moistened. Spread in greased cake pan. Bake @ 450º for 15 to 18 minutes. Use toothpick to test for doneness.

I've used used a pound cake, but I prefer the above recipe.

I grew up eating the sponge cake cups, but it taste so much better using the Shortcake version.

[housewolf]

5. Those are adorable!

Very fancy-looking cakes. Yum!!!! I'll bet your shortcakes are a big hit, I know I'd love them.

I agree with you on the spongecake/angelfood cake thing... I know a lot of peole prefer it because it's fat-free, but I just love pound cake/shortcake so much more.

:toast: